The Effect of Water Content on Hen Egg Lysozyme Extraction using Reversed Micelles and Pressurized Carbon Dioxide

Park, S.Y.; Chun, B.S.

The Effect of Water Content on Hen Egg Lysozyme Extraction using Reversed Micelles and Pressurized Carbon Dioxide

2003

Park, S.Y. | Chun, B.S. (Pukyong National University, Busan, Republic of Korea)

A study of hen egg lysozyme extraction using reversed micelles and pressurized CO2 phase was conducted. The relationship between the lysozyme extraction and water content (W0) under the pressurized CO2 conditions was investigated. The water content of the micellar organic phase was a significant parameter affecting the mass transfer of protein and enzymatic activity in reversed micellar process.

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