Purification of lysozyme from chicken egg white by high-density cation exchange adsorbents in stirred fluidized bed adsorption system. (1st May 2021)
- Record Type:
- Journal Article
- Title:
- Purification of lysozyme from chicken egg white by high-density cation exchange adsorbents in stirred fluidized bed adsorption system. (1st May 2021)
- Main Title:
- Purification of lysozyme from chicken egg white by high-density cation exchange adsorbents in stirred fluidized bed adsorption system
- Authors:
- Show, Pau Loke
Ooi, Chien Wei
Song, Cher Pin
Chai, Wai Siong
Lin, Guan-Ting
Liu, Bing-Lan
Chang, Yu-Kaung - Abstract:
- Highlights: Batch and dynamic processes of lysozyme adsorption was comparatively investigated. Two type adsorbents were compared for lysozyme equilibrium and kinetic adsorption. A purification process using SFBA ion exchange chromatography was developed. High recovery yield (94%–100%) and purification factor (26–40 folds) in a single step. Abstract: Lysozyme from crude chicken egg white (CEW) feedstock was successfully purified using a stirred fluidized bed adsorption system ion exchange chromatography where STREAMLINE SP and SP-XL high density adsorbents were selected as the adsorption carrier. The thermodynamic and kinetic studies were carried out to understand the characteristics of lysozyme adsorption by adsorbents under various conditions, including adsorption pH, temperature, lysozyme concentration and salt concentrations. Results showed that SP and SP-XL adsorbents achieved optimum lysozyme adsorption at pH 9 with capacity of ~139.77 and ~251.26 mg/mL, respectively. The optimal conditions obtained from batch studies were directly employed to operate in SFBA process. For SP-XL adsorbent, the recovery yield and purification factor of lysozyme were 93.78% and ~40 folds, respectively. For SP adsorbent, lysozyme can be eluted ~100% with purification factor of ~26 folds. These two adsorbents are highly suitable for use in direct recovery of lysozyme from crude CEW.
- Is Part Of:
- Food chemistry. Volume 343(2021)
- Journal:
- Food chemistry
- Issue:
- Volume 343(2021)
- Issue Display:
- Volume 343, Issue 2021 (2021)
- Year:
- 2021
- Volume:
- 343
- Issue:
- 2021
- Issue Sort Value:
- 2021-0343-2021-0000
- Page Start:
- Page End:
- Publication Date:
- 2021-05-01
- Subjects:
- STREAMLINE ion exchanger -- Adsorption -- Chicken egg white -- Lysozyme -- Purification -- Stirred fluidized bed
Food -- Analysis -- Periodicals
Food -- Composition -- Periodicals
664 - Journal URLs:
- http://www.sciencedirect.com/science/journal/03088146 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.foodchem.2020.128543 ↗
- Languages:
- English
- ISSNs:
- 0308-8146
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3977.284000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 25506.xml