https://scholars.lib.ntu.edu.tw/handle/123456789/413342
標題: | Egg White Lysozyme Purification by Ultrafiltration and Affinity Chromatography | 作者: | Chiang B.H. SU C.K. TSAI G.J. TSAO G.T. |
關鍵字: | affinity chromotography;egg whites;lysozyrne;purification | 公開日期: | 1993 | 卷: | 58 | 期: | 2 | 起(迄)頁: | 303-306 | 來源出版物: | Journal of Food Science | 摘要: | Isolation and purification of lysozyme from hen egg white was studied using a two?step procedure. The egg white was diluted 5? to 9?fold with sodium phosphate buffer, and then processed by sequential dilution diafiltration using a UF membrane (molecular weight cut?off 300,000 dalton). The membrane process increased the specific activity of lysozyme 6?fold, and recovered 96% of lysozyme activity. The permeate from diafiltration was further purified by affinity chromatography using chitin as adsorbent. The second step of the process yielded a product of specific activity of 70,400 units/mg protein. The overall lysozyme recovery was 79%. Copyright ? 1993, Wiley Blackwell. All rights reserved |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/413342 | ISSN: | 00221147 | DOI: | 10.1111/j.1365-2621.1993.tb04261.x |
顯示於: | 食品科技研究所 |
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