Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg white Abeyrathne, E. D. N. S. Lee, H. Y. Ahn, Dong
dc.contributor.department Animal Science 2021-05-27T20:27:17.000 2021-08-14T02:09:02Z 2021-08-14T02:09:02Z Wed Jan 01 00:00:00 UTC 2014 2014-04-01
dc.description.abstract <p>Ovalbumin, ovotransferrin, ovomucin, and lysozyme are a few of the egg white proteins that can be used as functional components. The objective of this study was to develop a simple, sequential separation method for multiple proteins from egg white. Separated proteins are targeted for human use, and thus any toxic compounds were excluded. The methods for individual components and the sequential separation were practiced in laboratory scale first, and then tested for scale-up. Lysozyme was separated first using FPC3500 cation exchange resin and then ovomucin using isoelectric precipitation. Ovalbumin and ovotransferrin were separated from the lysozyme- and ovomucin-free egg white by precipitating ovotransferrin first using 5.0% (wt/vol) (NH4)2 SO4 and 2.5% (wt/vol) citric acid combination. After centrifugation, the supernatant (S1) was used for ovalbumin separation and the precipitant was dissolved in water, and reprecipitated using 2.0% ammonium sulfate (wt/vol) and 1.5% citric acid (wt/vol) combination. The precipitant was used as ovotransferrin fraction, and the supernatant (S2) was pooled with the first supernatant (S1), desalted using ultrafiltration, and then heat-treated to remove impurities. The yield of ovomucin and ovalbumen was >98% and that of ovotransferrin and lysozyme was >82% for both laboratory and scale-up preparations. The SDS-PAGE and western blotting of the separated proteins, except for ovomucin, showed >90% purity. The ELISA results indicated that the activities of separated ovalbumin, ovotransferrin, and lysozyme were >96%. The protocol separated 4 major proteins in sequence, and the method was simple and easily scaled up.</p>
dc.description.comments <p>This article is published as Abeyrathne, E. D. N. S., H. Y. Lee, and D. U. Ahn. "Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg white." <em>Poultry science</em> 93, no. 4 (2014): 1001-1009. doi:<a href="" target="_blank" title="Persistent link using digital object identifier">10.3382/ps.2013-03403</a>.</p>
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dc.identifier archive/
dc.identifier.articleid 1878
dc.identifier.contextkey 23107739
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath ans_pubs/887
dc.language.iso en
dc.source.bitstream archive/|||Sat Jan 15 02:18:02 UTC 2022
dc.source.bitstream archive/|||Sat Jan 15 02:18:03 UTC 2022
dc.source.uri 10.3382/ps.2013-03403
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.disciplines Poultry or Avian Science
dc.subject.keywords egg white
dc.subject.keywords sequential separation
dc.subject.keywords protein
dc.subject.keywords yield
dc.subject.keywords purity
dc.title Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg white
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isAuthorOfPublication d3386101-2f0d-4375-ab44-ac1addb6a9ad
relation.isOrgUnitOfPublication 85ecce08-311a-441b-9c4d-ee2a3569506f
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