Anionic polysaccharides (Na‐alginate, Na‐carboxyl‐methyl‐cellulose, high methoxy pectin and κ‐carrageenan) were evaluated for their suitability towards simple and more efficient separation of lysozyme from salted or fresh duck eggs and hen egg whites for use in foods. Only κ‐carrageenan interacted and formed precipitates with lysozyme. Recovery of lysozyme from fivefold diluted salted duck egg whites was 60–65% and 78–81% from fresh duck and hen egg whites using 0.7%κ‐carrageenan. The recovered lysozyme from the salted duck egg whites was stable during storage at 4°C for 35 days.
No takes yet. Share an insight, caveat, or question.
Yang et al. (1998) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: