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

Wen Chi Hou, Yaw Huei Lin

Research output: Contribution to journalArticlepeer-review

9 Citations (Scopus)


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
Issue number11
Publication statusPublished - Nov 1997
Externally publishedYes


  • 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)


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