RAPID ONE STEP SEPARATION OF PROTEINACEOUS AGENTS OF ANTIMICROBIAL ACTIVITY FROM HEN’S EGG WHITE

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.