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KMID : 1007520030120040371
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Food Science and Biotechnology
2003 Volume.12 No. 4 p.371 ~ p.375
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Separation of Antimicrobial Hen Egg White Lysozyme Using Ultrafiltration
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Lee, Eun Young
Woo, Gun-Jo/Park, Jiyong
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Abstract
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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 polysulfon membrane with molecular weight cut off (MWCO) fo 30,000 and tow 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 teated 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.
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