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ABSTRACT
Lysozyme is a commercially valuable enzyme, and is applied in many fields, concerning products such as foods, drugs and the like. In this work, the effect of foam fractionation on purification of lysozyme from chicken eggs was investigated. Experimental results indicated that the separating effectiveness was influenced significantly by the pH value and NaCl concentration, and the activity recovery and protein recovery reached the highest point of 40% and 60%, respectively at pH 7.0 and NaCl 0.3M. For the effect of detergents, with the addition of SDS, CTAB, Triton X-100 or Tween 80, the protein recoveries were 93%, 88%, 68% or 72%, and the activity recovery were 30%, 20%, 55% or 58%, respectively. The addition of SDS and CTAB resulted in the higher protein recovery and lower activity recovery, which may be related to their inhibition for enzyme activity. To testify the hypothesis, the formate were collected from egg white with the parameters of pH 7.0, NaCl 0.3M and 200mM SDS, and then 13mM β-cyclodextrin was added to the foamate solution to stripe off SDS away. The data showed that the activity recovery and protein recovery were 84% and 90%, respectively, increasing significantly. Above results indicated that the foam fractionation should be a potential method for purification of lysozyme from chicken egg.