Egg White Lysozyme Purification with Sweet Potato [Ipomoea batatas (L.) Lam] Leaf Preparations

Wen Chi Hou, Yaw Huei Lin

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

Isolation and purification of lysozyme from egg white was improved by utilization of alcohol-insoluble solids (AIS) and cross-linked AIS (CLAIS) of sweet potato [Ipomoea batatas (L.) Lam] leaves, an agricultural waste. Egg white was homogeneously diluted 3-fold with distilled water. The lysozyme was isolated and purified by three methods. The first was the batch type of AIS, and products with 28-fold purification and 57% yield were obtained; the second was the batch type of CLAIS column elution with 100 mM acetic acid containing 500 mM NaCl, and products with 74-fold purification and a 59% yield were obtained; the third was CLAIS column elution with linear salt gradients of 0-500 mM NaCl in 10 mM carbonate buffer (pH 9.3), and products with 86-fold purification and 58% yield were obtained.

Original languageEnglish
Pages (from-to)4487-4489
Number of pages3
JournalJournal of Agricultural and Food Chemistry
Volume45
Issue number11
Publication statusPublished - Nov 1997
Externally publishedYes

Fingerprint

Ipomoea batatas
Egg White
egg albumen
sweet potatoes
Muramidase
lysozyme
Purification
alcohols
Alcohols
leaves
agricultural wastes
Carbonates
Acetic Acid
Agricultural wastes
carbonates
acetic acid
Buffers
buffers
Salts
salts

Keywords

  • Agricultural wastes
  • Alcohol-insoluble solids
  • Cross-linked alcohol-insoluble solids
  • Ipomoea batatas (L.) Lam
  • Lysozyme
  • Sweet potato

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

Cite this

Egg White Lysozyme Purification with Sweet Potato [Ipomoea batatas (L.) Lam] Leaf Preparations. / Hou, Wen Chi; Lin, Yaw Huei.

In: Journal of Agricultural and Food Chemistry, Vol. 45, No. 11, 11.1997, p. 4487-4489.

Research output: Contribution to journalArticle

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