Method and device for separating lysozyme from egg white

Abstract

The invention provides a method and a device for separating lysozyme from egg white. The method is characterized in that egg white diluent obtained through dilution, pH regulation, homogenization, centrifugal precipitation and the like is used as a raw material, and the separation device formed by coupling membrane filtration and electrodialysis is used for synchronously separating and concentrating the lysozyme in the egg white. The device can comprise a plurality of basic working units, and each basic working unit comprises a feeding chamber and a lysozyme recycling chamber, wherein the feeding chamber is formed by alternately arranging a feeding chamber partition plate, a porous filter membrane, a recycling chamber partition plate and a cation exchange membrane. According to the device formed by coupling membrane filtration and electrodialysis, the process flow of lysozyme separation and extraction is shortened, the consumption of chemical reagents by processes such as a direct crystallization method and a polyelectrolyte precipitation method is avoided, and the secondary pollution caused by the consumption of a large amount of salt solution and acid-base by an ion exchange method and a resin adsorption method is also avoided; the production cost is saved, the environment is protected, and the method is suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of protein separation and extraction, and in particular relates to a method and a device for separating lysozyme from egg white. Background technique [0002] Lysozyme is a hydrolytic enzyme that can act on the cell wall of microorganisms. It has antibacterial and bacteriolytic effects, and has no toxic side effects. It can be used as a food preservative as a substitute for antibiotics and is widely used in wine, beverages, meat products and even It can be used in baby food to inhibit fungal microorganisms; it can also be used in fields such as bioengineering, medical treatment, health care and livestock and poultry feed, and its market demand is increasing year by year. Lysozyme is widely present in body fluids such as microorganisms, plants, and mammals, such as plasma, intestinal tract, urine, and milk, as well as egg whites of birds and poultry. Among them, the content of lysozyme in egg white is the mo...

AI Technical Summary

Problems solved by technology

Although this method can improve the recovery rate of lysozyme, the temperature of homogenization affects the activity of lysozyme to a certain extent; in addition, the egg white dilution after homogenization treatment is directly subjected to ultrafiltration treatment, and the ovomucin in the egg white Other active proteins with large molecular weight, such as ovalbumin and ovotransferrin, are easily adsorbed on the surface of the ultrafiltration membrane under the pressure drive, causing membrane surface pollution and affecting the long-term operation stability of the process

[0006] At present, the methods for isolating lysozyme from egg white have the problems of low separation efficiency, low yield, limited purity, easy fouling of the membrane and difficulty in large-scale production Therefore, there is an urgent need to develop a new method for the separation of lysozyme from egg white that is simple, efficient, stable in operation, and easy for industrial scale-up.

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