Study on Elation and Purification of Lysozyme fromEgg White

Abstract

Abstract: Scientists have highly attached imp ortance to lysozyme because of its extensive use in the pharmaceutical andfoodfields.Isolationandpurif icationoflysozymefromheneggwhit ewas.studiedbyusingaffinitychro matographyin the present test.The effects of different pHvalues on clution and purifi cation effects of lysozyme were stud ied on the lysozyme ’ s yield,activity and purity aspects.

Key words: Lysozyme , pHvalues , Isolation andprification , Affinity chromatography

LIN Qin-Lu, MA Mei-Hu, JIN Yang-Hai, QIN Dan, HU Ya-Ping. Study on Elation and Purification of Lysozyme fromEgg White[J]. FOOD SCIENCE, 2002, 23(2): 43-46.

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Study on Elation and Purification of Lysozyme fromEgg White

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