2012•Food ScienceRequires access

Isolation, Purification and Characterization of Lysozyme from Duck Egg White

Tang Yun-ming

Abstract

Lysozyme was purified from duck egg white by ammonium sulfate precipitation,CM-Sepharose chromatography and Superdex-200 gel filtration chromatography.The specific activity,yield and purification fold of lysozyme were 33687.26 U/mg,28.00% and 109.44,respectively.The molecular weight of lysozyme was estimated as approximately 14.82 kD.The optimal pH and temperature against Micrococcus lysodlekticus were 7.0 and 50 ℃,respectively.The enzyme was stable at temperatures below 50 ℃ and pH 5.0—9.0.The apparent Kmdetermined by Lineweaver-Burk method under the optimum conditions was 0.0864 mg/mL.The activity of lysozyme was inhibited by Mg2+,Mn2+,or Fe2+,and enhanced by Zn2+,Cu2+or Co2+.

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Key concepts: Lysozyme, Size-exclusion chromatography, Ammonium sulfate precipitation, Chromatography, Egg white, Ammonium sulfate, Chemistry, Yield (engineering)