Application of aqueous two-phase extraction to separate lysozyme from hen egg white
2009
Dembczynski, R. | Bialas, W. | Jankowski, T.,Uniwersytet Przyrodniczy, Poznan (Poland). Katedra Biotechnologii i Mikrobiologii Zywnosci
The increasing demands of consumers cause the manufactures of food to be more and more interested in replacing commonly used chemical preservatives with natural antimicrobial substances. Among various natural antimicrobial substances, the lysozyme is characterized by properties inhibiting the growth of many pathogenic bacteria. In the expert literature, information has been published referring to researches into the lysozyme extraction from hen egg white using aqueous two-phase systems such as polyethylene glycol (PEG)/salt solution. The process of separating lysozyme in ATPSs can be simplified and mode more efficient if a thermo-separating polymer is used instead of polyethylene glycol (PEG). The thermo-separating polymer is composed of ethylene oxide-propylene oxide (EOPO) forming the top phase in the two-phase systems with salt solutions forming the bottom phase
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