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Pharmaceutical Biology Volume 48, 2010 - Issue 5
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Research Article

Batch purification of high-purity lysozyme from egg white and characterization of the enzyme modified by PEGylation

Débora da Silva FreitasDepartment of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, BrazilCorrespondence[email protected]
&
José Abrahão-NetoDepartment of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
Pages 554-562 | Received 13 Oct 2008, Accepted 14 Apr 2009, Published online: 28 Apr 2010

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Anisha A. D’souza & Ranjita Shegokar. (2016) Polyethylene glycol (PEG): a versatile polymer for pharmaceutical applications. Expert Opinion on Drug Delivery 13:9, pages 1257-1275.
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Articles from other publishers (9)

Rafeeya Shams, Sobiya Manzoor, Irtiqa Shabir, Aamir Hussain Dar, Kshirod Kumar Dash, Shivangi Srivastava, Vinay Kumar Pandey, Iqra Bashir & Shafat Ahmad Khan. (2023) Pulsed Electric Field-Induced Modification of Proteins: A Comprehensive Review. Food and Bioprocess Technology.
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Punit Dilip VarmaYogita Deoprasad ShahuSubhash YendeSumit Kishan AroraPranali MishraShailesh JainAnkit Mishra. (2022) A Brief Review on Lysozyme’s Pharmacology and Drug-Carrying Capacity. Research Journal of Pharmacy and Technology, pages 5886-5894.
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Filippo Moncalvo, Elisa Lacroce, Giulia Franzoni, Alessandra Altomare, Elisa Fasoli, Giancarlo Aldini, Alessandro Sacchetti & Francesco Cellesi. (2022) Selective Protein Conjugation of Poly(glycerol monomethacrylate) and Poly(polyethylene glycol methacrylate) with Tunable Topology via Reductive Amination with Multifunctional ATRP Initiators for Activity Preservation. Macromolecules 55:17, pages 7454-7468.
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Filippo Moncalvo, Elisa Lacroce, Giulia Franzoni, Alessandra Altomare, Elisa Fasoli, Giancarlo Aldini, Alessandro Sacchetti & Francesco Cellesi. (2022) Protein-friendly atom transfer radical polymerisation of glycerol(monomethacrylate) in buffer solution for the synthesis of a new class of polymer bioconjugates. Reactive and Functional Polymers 175, pages 105264.
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Zakiah Wulandari, Dedi Fardiaz, Maggy Thenawidjaja, Nancy Dewi Yuliana & Cahyo Budiman. (2019) Purification and sweetness properties of egg white lysozymes from Indonesian local poultry of ayam kampung and Cihateup duck. Journal of Food Measurement and Characterization 14:1, pages 366-377.
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João Henrique Picado Madalena Santos, Karin Mariana Torres-Obreque, Giovanna Pastore Meneguetti, Beatriz Panichi Amaro & Carlota Oliveira Rangel-Yagui. (2018) Protein PEGylation for the design of biobetters: from reaction to purification processes. Brazilian Journal of Pharmaceutical Sciences 54:spe.
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Louise Stenstrup Holm, Aaron Mcumber, Jakob Ewald Rasmussen, Marc Obiols‐Rabasa, Peter W. Thulstrup, Marina R. Kasimova, Theodore W. Randolph & Marco van de Weert. (2014) The Effect of Protein PEGylation on Physical Stability in Liquid Formulation. Journal of Pharmaceutical Sciences 103:10, pages 3043-3054.
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Dongxiao Sun-Waterhouse, Mouming Zhao & Geoffrey I. N. Waterhouse. (2014) Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition. Food and Bioprocess Technology 7:7, pages 1853-1893.
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Débora da Silva Freitas & José Abrahão-Neto. (2010) Biochemical and biophysical characterization of lysozyme modified by PEGylation. International Journal of Pharmaceutics 392:1-2, pages 111-117.
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