Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Separation of Antimicrobial Hen Egg White Lysozyme Using Ultrafiltration

Lee, Eun-Young;Woo, Gun-Jo;Park, Ji-Yong

  • Published : 20030800
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Abstract

Hen egg white lysozyme has a unique function as a natural food preservative due to its selective bactericidal activity. Three kinds of ultrafiltration membranes (a polysulfone membrane with molecular weight cut off (MWCO) of 30,000 and two polyacrylonitrile membranes with MWCO 30,000 and 13,000) were tested to maximize the separation of lysozyme under various conditions. During ultrafiltration, higher temperature and higher transmembrane pressure contributed to the increase on flux. Lysozyme permeability varied depending on the pore size and characteristics of the tested membranes. The recovery of highly purified antimicrobial lysozyme (purification factor of 10.5) can be effectively accomplished with a hydrophobic polysulfone membrane having MWCO of 30,000.

Keywords

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