Separation of egg white lysozyme by anionic polysaccharides

A study was conducted to develop a method of separating lysozyme from egg white by an efficient and rapid method. Thus, egg whites from both hen and duck were reacted with anionic polysaccharides, specifically the carbohydrate polymers -carrageenan, high methoxy pectin, Na-carboxymethylcellulose and Na-alginate. Recovery, purification fold and storage ability of the lysozyme obtained from the precipitates of the reaction mixture were determined. It was found that only -carrageenan was effective.