Separation of lysozyme from salted duck egg white by affinity precipitation using pH-responsive polymer with an l-thyroxin ligand

Ding, Zhaoyang; Li, Sipeng; Cao, Xuejun

doi:10.1016/j.seppur.2014.10.021

Cited by 26 publications

(14 citation statements)

References 24 publications

(25 reference statements)

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“…Aiming at the applicability of affinity precipitation, we have prepared diverse affinity precipitation systems with smart polymers (pH-responsive or thermos-responsive) to purify different proteins. Specific affinity ligands were also selected based on the interaction between the target proteins and ligands (Ding et al 2014b ; Zhou et al 2010 ; Shen and Cao 2007 ).…”

Section: Resultsmentioning

confidence: 99%

Separation of transglutaminase by thermo-responsive affinity precipitation using l-thyroxin as ligand

Ding

Cao

2016

SpringerPlus

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Transglutaminase (TGase) is widely used in the food industry. In this study, TGase was purified by affinity precipitation using l-thyroxin, coupled to a thermo-responsive polymer (PNBN), as an affinity ligand. The lower critical solution temperature and recovery of the affinity polymer were 31.0 °C and 99.6 %, respectively. The optimal adsorption condition was 0.02 mol/L phosphate buffer (pH 5.0). The recoveries 99.01 % (protein) and 98.85 % (activity) were obtained by 0.2 mol/L Gly–NaOH buffer (pH 10.0) as the elution agent. Circular dichroism spectroscopy and FortéBio Octet system were used to explore the interactions between l-thyroxin and TGase. The results show that l-thyroxin is suitable for affinity precipitation of TGase. The purity of the final product was verified using sodium dodecyl sulfate polyacrylamide gel electrophoresis.

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Section: Resultsmentioning

confidence: 99%

Separation of transglutaminase by thermo-responsive affinity precipitation using l-thyroxin as ligand

Ding

Cao

2016

SpringerPlus

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“…Since salted duck egg yolk is much more in demand for its use in special cuisines, salted duck egg white (SDEW) becomes a by‐product 2 . SDEW accounts for 50 to 60% ( w/w ) of the whole salted duck egg, and more than 10 000 tons of SDEW is produced in China 3 . Although the protein composition is invariable during pickling, SDEW has not been efficiently utilized due to the high salt concentration (7–12%, w/w ) 4,5 .…”

Section: Introductionmentioning

confidence: 99%

“…There have been some studies on utilization of SDEW so far. Most of these researches focus on extraction of bioactive compounds from SDEW or value‐added processing of desalted SDEW 2,3,12,13 . In recent years, SDEW has been directly used as food ingredients in processing of novel egg products, such as egg curd and egg sausage.…”

Section: Introductionmentioning

confidence: 99%

“…2 SDEW accounts for 50 to 60% (w/w) of the whole salted duck egg, and more than 10 000 tons of SDEW is produced in China. 3 Although the protein composition is invariable during pickling, SDEW has not been efficiently utilized due to the high salt concentration (7-12%, w/w). 4,5 At present, SDEW is abandoned mostly, except a small proportion of which is used in manufacturing of noodle, biscuit and animal feed.…”

Section: Introductionmentioning

confidence: 99%

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Effect of κ‐carrageenan addition on protein structure and gel properties of salted duck egg white

et al. 2020

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BACKGROUND Salted duck egg white (SDEW) is a major by‐product during salted egg yolk manufacturing. Due to the high salt concentration, SDEW has not been efficiently utilized. Moreover, functional properties of SDEW are altered by salt during pickling. To improve the functional properties, the effect of κ‐carrageenan (κ‐CAR) addition on the protein structure and gel properties of SDEW was investigated in this study. RESULTS The surface hydrophobicity and free sulfhydryl content of SDEW protein increased, while total sulfhydryl content decreased significantly with the addition of κ‐CAR (0.02–0.10%). Fourier‐transform infrared spectroscopy analysis revealed that the relative content of α‐helix and β‐turn decreased, β‐sheet and random coil increased, indicating the variation tendency of protein structure from order to disorder. As κ‐CAR addition increased, the texture profiles including hardness, gumminess, chewiness, springiness, cohesiveness and resilience of SDEW gel were all improved. Water holding capacity increased significantly by 32.33% in the presence of 0.10% κ‐CAR addition. The scanning electron microscopy indicated that the microstructure of SDEW/κ‐CAR mixed gel was more smooth and compact. CONCLUSION The results suggested that adding κ‐CAR can be an effective method to improve gel quality of SDEW. This study is expected to provide theoretical basis for modification of SDEW protein, as well as preparation of food ingredients with better gel properties from SDEW. © 2020 Society of Chemical Industry

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“…Beberapa metode yang dikembangkan sampai saat ini masih terbatas pada skala laboratorium. Menurut Safarik et al (2007) isolasi lisozim dapat dilakukan dengan berbagai macam metode, yaitu kromatografi penukar ion (Li et al, 2017) kromatografi afinitas (Ding et al, 2014), utrafiltrasi (Datta et al, 2009), Polietilen Glikol (PEG) (Geng et al, 2012;Depamede et al, 2012). Abeyrathne et al (2014) mengembangkan metode isolasi dan purifikasi lisozim untuk skala pilot plant berdasarkan prinsip pertukaran kation menggunakan resin penukar kation secara preparatif.…”

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Isolasi Lisozim Albumin Telur Ayam Ras Dengan Metode Kromatografi Penukar Ion

Wulandari

Fardiaz

Thenawijaya

et al. 2018

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Lysozyme is one of the proteins found in hen egg alb umin. Besides known as antimicrob ial agents, lysozyme hydrolysis products can also function as antioxidants and as angiotensin converting enzyme (ACE) inhib itors. The lysozyme is also known to have lysine and arginin e that can give a sweet taste. The research aimed to isolate lysozyme from commercial laying hen eggs. The isolation and purification of the eggs lysozyme was done b y preparative and analytical separation technique using cation exchange resins. The preparative separation was carried out b y centrifugation of a large sample size of 205 g b y centrifugation, while the analytical separation only used only 3.16 g sample with a column measuring 13 cm in length and 3 cm in diameter. The numb er of samples isolated b y preparative separation is greater than that with analytical method. The preparative separation was conducted in order to ob tain the pure isolated lysozyme in higher quantity for further testing purposes. The purity of the isolated lysozyme from preparative separation was 68.62% and the purity of isolated lysozyme from analytical separation was 63.03%. ABSTRAKLisozim adalah salah satu jenis protein yang terdapat pada albumin telur unggas. Selain dikenal sebagai antimikrobia, hasil hidrolisis lisozim juga dapat berfungsi sebagai antioksidan dan sebagai angiotensin converting enzyme (ACE) inhib itor. Lisozim juga diketahui memiliki gugus lisin dan arginin yang dapat memberikan rasa manis. Tujuan penelitian adalah isolasi lisozim dari putih telur ayam ras. Isolasi dan purifikasi lisozim dilakukan dengan dua metode, yaitu metode pemisahan s ecara preparatif dan analitik. Pemisahan preparatif dilakukan dengan jumlah sampel yang besar men capai 205 g dengan sentrifugasi, sedangkan pemisahan secara analitik sampel yang dipisahkan hanya 3,16 g dengan kolom berukuran panjang 13 cm dengan diameter 3 cm. Jumlah sampel yang diisolasi dengan pemisahan preparatif lebih besar dibandingkan secara analitik. Pemisahan dengan metode preparatif dilakukan untuk mendapatkan lisozim terisolasi murni dalam jumlah yang lebih besar untuk tujuan pengujian lebih lanjut. Kemurnian lisozim terisolasi dari pemisahan preparatif adalah 68,62% dan kemurnia n lisozim terisolasi dari pemisahan analitik adalah 63,03%.Kata kunci: lisozim, metode kromatografi penukar kation, telur ayam ras PENDAHULUAN 1Telur adalah pangan asal ternak yang merupakan salah satu pangan sumber protein. Menurut Li-Chan et al. (2014) putih telur merupakan bagian dari telur yang mengandung 9,7-10,6% protein, 80% air, 0,4-0,9% karbohidrat, 0,03% lemak dan 0,5% mineral. Protein putih telur tersusun atas beberapa macam protein, antara lain adalah ovalbumin (54%),

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Separation of lysozyme from salted duck egg white by affinity precipitation using pH-responsive polymer with an l-thyroxin ligand

Cited by 26 publications

References 24 publications

Separation of transglutaminase by thermo-responsive affinity precipitation using l-thyroxin as ligand

Separation of transglutaminase by thermo-responsive affinity precipitation using l-thyroxin as ligand

Effect of κ‐carrageenan addition on protein structure and gel properties of salted duck egg white

Isolasi Lisozim Albumin Telur Ayam Ras Dengan Metode Kromatografi Penukar Ion

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