RAPID ONE STEP SEPARATION OF PROTEINACEOUS AGENTS OF ANTIMICROBIAL ACTIVITY FROM HEN’S EGG WHITE
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):499–502
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ABSTRACT
A single-step method of separation of the mixture of cystatin, lysozyme and trypsin inhibitors from hen’s egg white by alcohol extraction is demonstrated. The preparation was purified from the homogenate of egg white diluted threefold with 0.25% w/v NaCl and adjusted to pH 4.0 with 1 mol/L acidic acid, by adding to it ethanol to a final concentration of 30% v/v. The precipitated proteins were removed by centrifugation and the supernatant was subjected to evaporation at 30°C to remove ethanol. The remaining solution was adjusted to pH 7.2 and lyophilized. The obtained preparation contained about 40-80% of initial activity of both lysozyme and cystatin regardless of egg white formulation and 40-60% of trypsin inhibitor activity.
ISSN:1230-0322