Chicken Egg White Research Articles

Characterization of Egg White Lysozyme from Local Duck Mojosari and Alabio

Lysozyme, a natural antibacterial, has potential use in several applications. Generally, it is obtained from chicken egg whites. However, the idea of using local duck eggs as a source of lysozyme is not wellknown. This study aimed to isolate and purify the egg white of Mojosari and Alabio ducks to characterize lysozyme. Additionally, the study analyzed the effect of temperature treatment on lysozyme enzymatic activity. Three different temperature treatments were used: Low Temperature Long Time (63 ℃, 30’), High Temperature Short Time (72 ℃, 15”), and sterilization (121 ℃, 15’). The Amberlite resin cation exchange chromatography method was successfully used to isolate and purify Mojosari and Alabio duck egg whites, achieving purity levels of 94.92-96.09%. The presence of lysozyme was confirmed by the existence of bands that were primarily composed of lysozyme. The results showed that each aspect of the characteristics of lysozyme and enzymatic activity were significantly affected (p<0.05) by the type of egg white. Enzymatic activity indicated that Alabio duck lysozyme was thermosensitive and could only survive at LTLT temperature, while Mojosari duck lysozyme could survive at LTLT and HTST pasteurization temperatures. However, both lysozymes did not survive the sterilization temperature.

The Utilization of Chicken Egg White Waste-Modified Nanofiber Membrane for Anionic Dye Removal in Batch and Flow Systems: Comprehensive Investigations into Equilibrium, Kinetics, and Breakthrough Curve.

This study investigated the use of chicken egg white (CEW) waste immobilized on weak acidic nanofiber membranes for removing the anionic acid orange 7 (AO7) dye in batch and continuous flow modes. Different experiments were conducted to evaluate the effectiveness of CEW-modified nanofiber membranes for AO7 removal, focusing on CEW immobilization conditions, adsorption kinetics, and thermodynamics. The CEW-modified nanofiber membrane (namely NM-COOH-CEW) exhibited a maximum AO7 adsorption capacity of 589.11 mg/g within approximately 30 min. The Freundlich isotherm model best represented the equilibrium adsorption data, while the adsorption kinetics followed a pseudo-second-order rate model. Breakthrough curve analysis using the Thomas model and the bed depth service time (BDST) model showed that the BDST model accurately described the curve, with an error percentage under 5%. To investigate AO7 elution efficiency, different concentrations of organic solvents or salts were tested as eluents. The NM-COOH-CEW nanofiber membrane exhibited promising performance as an effective adsorbent for removing AO7 dye from contaminated water.

Using brix refractometry to measure the total protein level in chicken egg whites: Preliminary data

This study was conducted to investigate the feasibility of using Brix refractometry as a rapid method to measure the total protein level in chicken egg white samples. A total of 39 chicken eggs were purchased from local grocery stores and analyzed using three techniques: UV–Vis spectrophotometry, Brix refractometry, and the Bradford protein assay. Data shows that there is a strong positive correlation between the total protein levels as determined by UV–Vis absorbance values and the Brix values. No correlation (positive or negative) was found between the total protein levels as determined by the Bradford assay and either the Brix refractometry or the UV–Vis spectrophotometry. In comparison to UV–Vis spectrophotometry and the Bradford assay, Brix refractometry is both rapid and simple. It requires no sample processing steps, no special personnel training and can be conducted in any facility. We conclude that Brix refractometry is a suitable technique for rapid assessment of total protein level in chicken egg whites, although additional large-scale studies should be conducted to further validate the method.

Development of a glutamate-functionalized macroporous cation-exchange matrix for partial purification of lysozyme from chicken egg white

The polymeric monoliths, called cryogels, arouse interest due to their versatility and to be a good alternative for enzyme purification processes. Lysozyme is an enzyme that stands out for its antimicrobial activity and is being used as a preservative in the food industry. This work aimed to produce a new cationic exchange matrix functionalized with monosodium glutamate for partial lysozyme purification of egg white. The structural characteristics of the support delivered were evaluated, presenting an ion exchange capacity (IEC) of 362×10−3 mol Na+. kg−1dry cryogel, zero charge point (PCZ) around pH 6.0, and porosity more significant than 90 %. The FTIR and TGA analyses proved that the modification of the XRD matrix indicated the material's amorphous nature. The hydrodynamic studies showed asymmetry, indicating the pores' non-uniformity and low resistance to flow. The lysozyme was purified from egg white, and a purification factor of 15.11 was obtained. SDS-PAGE electrophoresis analysis indicated high purity of lysozyme, with no other protein bands appearing in the eluted solution, indicating that the adsorbent has high potential for application in lysozyme purification processes.

Comparing the Anti-candidal Effect of Egg White (Machine and Local) with Amphotericin B in Vitro

Introduction: The increase in the resistance of fungal species and the high side effects of antifungal drugs have led researchers to study and find new treatment methods against fungi. This study evaluated the anti-candidacy effects of local and artificial egg whites and compared them with amphotericin B. Materials and Methods: This study was conducted experimentally in May 2023 in the Microbiology Laboratory of Khalkhal Faculty of Medical Sciences. This research tested the antifungal effects of local and machine chicken egg whites and amphotericin B using the micro broth dilution and zone of inhibition method. In this experiment, Candida albicans species were placed in the vicinity of different concentrations of substances, and the minimum inhibitory concentration (MIC) and minimum fungicide concentration (MFC) of these substances on C. albicans were determined according to the guidelines of the Clinical and Laboratory Standards Institute. This study has been registered with the ethical code IR. IR.KHALUMS.REC.1401.019 in the Ethics Committee of Khalkhal Faculty of Medical Sciences. Results: Based on the results of the tests, the MIC of local and machine chicken egg whites on C. albicans was 25%, and their MFC was 50%. However, in these concentrations, no growth was observed in the presence of amphotericin B. Moreover, the MIC and MFC values of 25 µl of amphotericin B with 75 µl of local and machine egg whites were 3.125% and 6.25%, respectively. The zone of inhibition for C. albicans in the vicinity of local and machine chicken egg white and amphotericin B was 12, 11, and 16 mm, respectively. Conclusion: Local and machine chicken egg whites have antifungal properties against C. albicans.

Unveiling the presence of O-glycosylation in different glycoproteins present in chicken egg white

Chicken egg white contains hundreds of proteins that are widely used in the food, biological and pharmaceutical industries. Glycosylation provides additional structural diversity to the already specialized proteins. The array of glycans on protein surfaces and different glycosylation sites provide sophisticated structures essentials for the multiple functions that glycoproteins assume. Different types of analysis have been performed to determine N-glycosylation in chicken egg white. In different studies, up to 19 N-glycoproteins have been characterized. However, regarding O-glycosylation, there is insufficient knowledge of their structures and abundances. In fact, only ovomucin, a major component of chicken egg white, has been described as bearing O-glycans that consist of 2–6 sugar residues carrying sialic acid and/or sulfate groups. In the present work, the use of a reductive β-elimination reaction followed by a HPAEC-PAD analysis, showed released oligosaccharides suggesting the presence of different O-glycoproteins. Getting deeper into chicken egg white O-glycoproteomics, a nanoHPLC-ESI-Orbitrap-HCD analysis was performed and two different software tools were employed. Under these conditions, at least seven different O-glycosylated proteins were described. In addition, O–glycosylation of isolated ovalbumin was characterized for the first time and in a BEMAD analysis of the isolated glycoprotein, three O-glycosites were detected. Taking into account that glycosylation has been involved in the structure and properties of chicken egg white proteins such as allergenicity, antibacterial action and embryo protection, attention must be paid to explore new properties of this heterogeneous modification in relation to both the food and biopharmaceutical industries.

Physical exercise and chicken egg white supplementation increase muscle mass of stable COPD patients.

Patients with chronic obstructive pulmonary disease (COPD) commonly exhibit muscle atrophy and dysfunction due to a reduction in muscle mass; and protein supplements such as chicken egg whites have been reported to improve muscle mass. The aim of this study was to evaluate the impact of physical exercise and egg white supplementation on the muscle mass of COPD patients. An experimental study was conducted among stable COPD patients at Universitas Sumatra Utara Hospital Medan, Indonesia, between August and October 2022. The patients were divided into two groups, control and interventional groups, with each patient subjected to a pre- and post-muscle mass assessment. All the patients performed respiratory endurance and upper extremity muscle strength training three times/week for a total of 12 weeks. In addition, the patients in the intervention group were also given egg white supplementation (10 eggs/day) during the period of intervention in addition to the physical training. The Wilcoxon and Mann-Whitney tests were performed to identify the significance of the difference between pre- and post-intervention and between the control and intervention groups, respectively. A total of 38 COPD patients were included in the study, 19 from each group. Our data suggested no significant difference in muscle mass of the patients in the control group before and after 12 weeks of physical exercise (pre-intervention 27.37±4.54% and post-intervention 27.68±4.5% with p=0.174). However, there was a significant muscle mass increment of patients in the intervention group upon 12 weeks of physical training and egg white supplementation (pre-intervention 27.18±4.15%, post-intervention 29.95±3.76%, p<0.001). A significant difference in muscle mass was observed between patients in the control and the intervention groups (p=0.046) after the intervention. The study highlights that physical exercise in combination with egg white supplementation may serve as potential and effective non-pharmacological treatment for muscle mass restoration in COPD patients as compared to physical exercise alone.

Inhibitory Impacts of Fulvic Acid-Coated Iron Oxide Nanoparticles on the Amyloid Fibril Aggregations.

Alzheimer's disease is considered as multi-factor diseases, the main hallmarks of which are extracellular amyloid-beta and intracellular tau protein aggregations, leading to neural death. With this in mind, most of the studies have been focused on eliminating these aggregations. Fulvic acid is one of the polyphenolic compounds which exhibits strong anti-inflammation and anti-amyloidogenic effects. On the other hand, iron oxide nanoparticles are able to reduce/eliminate the amyloid aggregations. Here in, the effect of fulvic acid-coated iron-oxide nanoparticles on the commonly used in-vitro model for amyloid aggregation studies, i. e., lysozyme from chicken egg white was investigated. The chicken egg white lysozyme forms the amyloid aggregation under acidic pH and high heat. The average size of nanoparticles was 10.7±2.7 nm. FESEM, XRD, and FTIR confirmed that fulvic acid was coated onto the surface of the nanoparticles. The inhibitory effects of the nanoparticles were verified by Thioflavin T assay, CD, and FESEM analysis. Furthermore, the toxicity of the nanoparticles on the neuroblastoma SH-SY5Y was assessed through MTT assay. Our results indicate that these nanoparticles efficiently inhibit amyloid aggregation formation, while exhibiting no in-vitro toxicity. This data shed light on the anti-amyloid activity of the nanodrug; paving the way for future drug development for treating Alzheimer's disease.

The Effect of Rhizopus sp. Concentration and Fermentation Time on the Characteristics of Country Chicken Egg White Flour

The process of making domestic chicken egg white flour can be done by drying using an oven at 105 0C. To avoid the Maillard reaction, fermentation was carried out with Rhizopus sp. first. In this study, Rhizopus sp. concentrations of 0.2 %, 0.4 %, 0.6 %, 0.8 % and fermentation times of 6 hours, 12 hours and 24 hours were used. The aim of the research was to analyze the effect of the concentration of Rhizopus sp. yeast and the length of fermentation time on the characteristics of the egg white flour produced. The results showed that the concentration of Rhizopus sp. yeast and the length of fermentation time had an effect on the yield of egg white flour (P&lt;0.05). The highest yield was obtained from using a concentration of 0.8 % and a fermentation time of 24 hours, namely 14.40 %. The lowest water content value was obtained from using a concentration of 0.2 % and a fermentation time of 6 hours, namely 5.66 %. The highest brightness test value was at a concentration of 0.8 % and a fermentation time of 24 hours, namely 63.4 %..

Exploring the antibacterial and dermatitis-mitigating properties of chicken egg white-synthesized zinc oxide nano whiskers.

Zinc oxide nanoparticles (ZnO-NPs) have garnered considerable interest in biomedical research primarily owing to their prospective therapeutic implications in combatting pathogenic diseases and microbial infections. The primary objective of this study was to examine the biosynthesis of zinc oxide nanowhiskers (ZnO-NWs) using chicken egg white (albumin) as a bio-template. Furthermore, this study aimed to explore the potential biomedical applications of ZnO NWs in the context of infectious diseases. The NWs synthesized through biological processes were observed using electron microscopy, which allowed for detailed examination of their characteristics. The results of these investigations indicated that the NWs exhibited a size distribution ranging from approximately 10 to 100 nm. Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy-energy dispersive X-ray spectroscopy (SEM-EDX) mapping analyses successfully corroborated the size, dimensions, and presence of biological constituents during their formation. In this study, XTT assay and confocal imaging were employed to provide evidence of the efficacy of ZnO-NWs in the eradication of bacterial biofilms. The target bacterial strains were Staphylococcus aureus and Escherichia coli. Furthermore, we sought to address pertinent concerns regarding the biocompatibility of the ZnO-NWs. This was achieved through comprehensive evaluation of the absence of cytotoxicity in normal HEK-293T and erythrocytes. The findings of this investigation unequivocally confirmed the biocompatibility of the ZnO-NWs. The biosynthesized ZnO-NWs demonstrated a noteworthy capacity to mitigate the dermatitis-induced consequences induced by Staphylococcus aureus in murine models after a therapeutic intervention lasting for one week. This study presents a comprehensive examination of the biosynthesis of zinc oxide nanowhiskers (ZnO-NWs) derived from chicken egg whites. These findings highlight the considerable potential of biosynthesized ZnO-NWs as a viable option for the development of therapeutic agents targeting infectious diseases. The antibacterial efficacy of ZnO-NWs against both susceptible and antibiotic-resistant bacterial strains, as well as their ability to eradicate biofilms, suggests their promising role in combating infectious diseases. Furthermore, the confirmed biocompatibility of ZnO-NWs opens avenues for their safe use in biomedical applications. Overall, this research underscores the therapeutic promise of ZnO-NWs and their potential significance in future biomedical advancements.

Chicken egg white precipitates induced by water dilution

Chicken egg whites (whole egg white, EW; thick egg white, TKEW; thin egg white, TNEW) become turbid and are accompanied by the formation of precipitates after being diluted with an equal mass of deionized water. The precipitates of TKEW induced by water dilution (Thick Egg White Precipitates, TKEWP) account for 14.47 % of TKEW total dry matter, much higher than that of thin egg white precipitates (TNEWP) (1.51 %) and whole egg white precipitates (EWP) (5.53 %). Quantitative proteomic analysis identified 27 differentially abundant proteins (p < 0.05) among EW, EWP, TNEWP, and TKEWP. Lysozyme was found to be a key protein in the formation of EW precipitates induced by water dilution, as its abundance was significantly higher in TNEWP and TKEWP. Mucin-5B (α-ovomucin) had the highest abundance in TKEWP, suggesting that its insolubility is one of the important factors contributing to the large formation of TKEWP. This paper systematically studies the formation, characteristics, and composition of egg white precipitation caused by water dilution, and puts forward a new understanding of the processing characteristics of egg white liquid, thus laying a theoretical foundation for further research methods to reduce egg white precipitation by water dilution.

Biodegradable albumen dielectrics for high-mobility MoS2 phototransistors

This work demonstrates the fabrication and characterization of single-layer MoS2 field-effect transistors using biodegradable albumen (chicken eggwhite) as gate dielectric. By introducing albumen as an insulator for MoS2 transistors high carrier mobilities (up to ~90 cm2 V−1 s−1) are observed, which is remarkably superior to that obtained with commonly used SiO2 dielectric which we attribute to ionic gating due to the formation of an electric double layer in the albumen MoS2 interface. In addition, the investigated devices are characterized upon illumination, observing responsivities of 4.5 AW−1 (operated in photogating regime) and rise times as low as 52 ms (operated in photoconductivity regime). The presented study reveals the combination of albumen with van der Waals materials for prospective biodegradable and biocompatible optoelectronic device applications. Furthermore, the demonstrated universal fabrication process can be easily adopted to fabricate albumen-based devices with any other van der Waals material.

Chicken nuclear DNA in chicken egg whites

Poultry eggs contain high-quality proteins, fats, vitamins and minerals, which makes them an indispensable product in human nutrition. Egg whites have exceptional foaming, emulsifying, gelling, and heat setting properties, making them popular for use in baked goods. The knowledge accumulated so far about egg whites has now settled on a stable opinion that there are no cells, and no DNA, in them. However, this study demonstrates the possibility of extracting chicken genomic DNA from the outer thin whites of chicken eggs. For DNA extraction, foremost, protein degradation of the samples by trypsin was used. The amount of isolated DNA ranged from 0.3880 ± 0.0348 to 0.6380 ± 0.0545 μg/ml of the white sample. A PCR test based on 18S ribosomal DNA showed that the DNA isolated from the outer thin white contained avian genomic DNA. Furthermore, cloning and sequencing of the bird-specific PCR fragment showed that this DNA belongs to chickens (Gallus gallus). In addition, staining with Hoechst 33342 showed the presence of cell nuclei in the samples. Therefore, this study demonstrates that chicken egg whites contain chicken genomic (nuclear) DNA and cell nuclei (i. e., and cells).

Translucency mechanism of heat-induced pigeon egg white gel

In this study, the properties of pigeon egg white (PEW) and chicken egg white (CEW) thermal gels were compared, with the aim of revealing the mechanisms involved in the high transparency of PEW thermal gels. Results demonstrated that PEW gels exhibited higher transparency than CEW gels. Scanning electron microscope (SEM) and transmission electron microscope (TEM) analysis revealed that PEW gels formed a fine chain gel network structure with an average diameter of thermal aggregates (89.84 ± 7.13 nm). The molecular properties of PEW proteins, such as higher content of β-sheet structures (32.73 %), reactive groups (free sulfhydryl groups, hydrophobic groups), and absolute zeta potential (−3.563 mV), were found to contribute to the formation of smaller thermal aggregates during thermal denaturation. The microrheology measurements showed that these features allowed PEW proteins to interact less with each other and form smaller thermal aggregates during thermal denaturation, which facilitated the formation of fine chain gel networks and thus improved the transparency of the gels. The present study initially reveals the molecular basis of the high transparency of PEW thermal gels and provides a theoretical reference for the development of new highly transparent protein materials.

Methodological Principles of Nasal Food Challenge.

Thanks to their valuable assessment possibilities (subjective complaints and changes in nasal patency during the examination), nasal provocation tests may serve as an alternative tool for oral food challenges in the future. However, this test requires successive attempts to regulate its methodology in order to develop a standardized lyophilisate form and determine the threshold dose for a positive result. The study objective was to present the methodological foundation for nasal food allergen provocation tests induced by freeze-dried powdered chicken egg whites. A control group of 25 individuals with no history of allergy to chicken eggs or any other allergy was included in the study. Optical rhinometry and visual analog scales were used to assess the response of nasal mucosa to local allergen challenges. Minor variations in nasal flows, as measured by optical rhinometry, were observed in the provocation tests. The mean optical density measurements (as measured regardless of the allergen dose used) varied from positive to negative values and vice versa, e.g., amounting to 0.018 OD (standard deviation 0.095) at 15 min and -0.011 OD (standard deviation 0.090) at 30 min. No significant differences were observed concerning the perceived nasal discomfort using the visual analog scale. Due to the absence of nasal mucosal reactivity, nasal challenge is an excellent methodological tool for implementing food allergen tests.

Age-related features of sensitization to chicken egg white in children with allergic diseases

BACKGROUND: International studies have shown that egg allergy is one of the main causes of IgE-mediated food allergies in children.&#x0D; THIS STUDY AIMED TO analyze the frequency and rate of sensitization to white egg of Russian children, depending on the sex and age.&#x0D; MATERIALS AND METHODS: Anti-egg white-specific IgE antibodies were measured in children with symptoms of food allergy, such as nausea, vomiting, stool disorder developing after eating, mucosal edema, upper respiratory tract edema, urticaria, and exacerbation of eczema (4981 patients aged 6 months to 18 years). The frequency and degree of sensitization in various age groups were analyzed.&#x0D; RESULTS: In this study, 29.5% of the children had anti-egg white IgE antibodies. Low (31.6%, IgE=0.350.69 kU/L) and moderate (40.2%, IgE=0.703.5 kU/L) sensitizations were the most common. An extremely high level of anti-egg white antibodies (IgE 50.0 kU/L) was observed in 6.2% of the patients. In the first year of life, sensitization was detected in 39% of the cases. In older age groups, the frequency of positive responses decreased. compared with those in the younger groups. The dependence of sensitization frequencies on sex was found in children aged 12 years. Frequencies of egg sensitization in girls aged 1214 and 1418 were statistically significantly lower than those in boys of the same age. The dependence of the response severity on the patients age was also noted: a decrease in the frequency of highly positive responses and an increase in proportion of patients with medium or low IgE levels in the older group. The severity of the IgE response decreased by age 12 and 14 years in girls and boys, respectively.&#x0D; CONCLUSION: The detection frequency of specific IgE antibodies to the extract of allergens of chicken egg white was the highest in children in the first year of life. These parameters decrease in older children; аfter the age of 12, the response severity and frequency were associated with the patients sex. The tendency of the number of patients with chicken egg white allergen-specific IgE antibodies and their quantitative level in adolescence to decrease may be evidence of the development of tolerance to this food product.

Effect of Chicken Egg White-Derived Peptide and Hydrolysates on Abnormal Skin Pigmentation during Wound Recovery

Abnormal skin pigmentation commonly occurs during the wound healing process due to the overproduction of melanin. Chicken egg white (CEW) has long been used to improve skin health. Previous published works had found CEW proteins house bioactive peptides that inhibit tyrosinase, the key enzyme of melanogenesis. The current study aimed to evaluate the anti-pigmentation potential and mechanism of the CEW-derived peptide (GYSLGNWVCAAK) and hydrolysates (CEWHmono and CEWHdi), using a cell-based model. All of these peptide and hydrolysates inhibited intracellular tyrosinase activity and melanin level up to 45.39 ± 1.31 and 70.01 ± 1.00%, respectively. GYSLGNWVCAAK and CEWHdi reduced intracellular cAMP levels by 13.38 ± 3.65 and 14.55 ± 2.82%, respectively; however, CEWHmono did not affect cAMP level. Moreover, the hydrolysates downregulated the mRNA expression of melanogenesis-related genes, such as Mitf, Tyr, Trp-1 and Trp-2, but GYSLGNWVCAAK only suppressed Tyr gene expression. Downregulation of the genes may lower the catalytic activities and/or affect the structural stability of TYR, TRP-1 and TRP-2; thus, impeding melanogenesis to cause an anti-pigmentation effect in the cell. Outcomes from the current study could serve as the starting point to understand the underlying complex, multifaceted melanogenesis regulatory mechanism at the cellular level.

Performance of pseudo‐specific cryogel in lysozyme purification from chicken egg white

AbstractThe application of cryogels for biomolecule purification has expanded due to their adsorption efficiency and operational advantages. In this study, polyacrylamide cryogels functionalized with l‐phenylalanine (cryogel‐Phe) via the glutaraldehyde method were designed for lysozyme adsorption. Cryogel functionalization was confirmed by Fourier‐transform infrared spectroscopy and Kjeldahl analysis, indicating the immobilization of 458.65 mgphenylalanine gcryogel−1. Cryogel‐Phe showed high porosity (0.95) and a Young's modulus of 526.71 kPa. Thermogravimetric analysis indicated that thermal degradation occurred above 200°C. Differential scanning calorimetry and X‐ray diffraction confirmed that the cryogel material was amorphous. In addition, the column presented a hydraulic permeability of 4.15 × 10−13 m2, axial dispersion ranging from 10−7 to 10−6 m2 s−1, and a height equivalent to a theoretical plate ranging from 0.10 to 0.21 cm. The highest adsorption of lysozyme (67.65 mg g−1) was obtained using sodium thiocyanate saline solution (0.025 mol L−1, pH 5.0). The ability of the cryogel‐Phe column to capture and purify lysozyme was confirmed by high enzymatic activity (1294.17 U ml−1), purity (87.92%), purification factor (11.49), and sulphate‐polyacrylamide electrophoresis gel (SDS‐PAGE) electrophoresis gel.

Reactive Green 19 dye-ligand immobilized on the aminated nanofiber membranes for efficient adsorption of lysozyme: Process development and optimization in batch and flow systems

The performance of lysozyme adsorption by the aminated nanofiber membrane immobilized with Reactive Green 19 (RG19) dyes was evaluated in batch and flow systems. The physicochemical properties of the dye-immobilized nanofiber membrane were characterized. The parameters of batch-mode adsorption of lysozyme (e.g., pH, initial dye concentration, and lysozyme concentration) were optimized using the Taguchi method. In a flow process, the factors influencing the dynamic binding performance for lysozyme adsorption in the chicken egg white (CEW) solution include immobilized dye concentration, adsorption pH value, feed flow rate, and feed CEW concentration. The impact of these operating conditions on the lysozyme purification process was investigated. Under optimal conditions, the recovery yield and purification factor of lysozyme achieved from the one-step adsorption process were 98.52% and 143 folds, respectively. The dye-affinity nanofiber membrane also did not exhibit any significant loss in its binding capacity and purification performance after five consecutive uses.

Coordinates of the molecule of Chicken Eggwhite Riboflavin-binding Protein

Coordinates of the molecule of Chicken Eggwhite Riboflavin-binding Protein