Sun Wei-wei, Wang Di, HU Zhi-cheng, Chen Yan, Deng Yu-lin, Luo Ai-qin, Dai Rong-ji. Investigation on Preparation Process and Stability of Lysozyme from Plateau Chicken EggsJ. Transactions of Beijing institute of Technology, 2017, 37(s1): 46-49. DOI: 10.15918/j.tbit1001-0645.2017.增刊1.009
Citation: Sun Wei-wei, Wang Di, HU Zhi-cheng, Chen Yan, Deng Yu-lin, Luo Ai-qin, Dai Rong-ji. Investigation on Preparation Process and Stability of Lysozyme from Plateau Chicken EggsJ. Transactions of Beijing institute of Technology, 2017, 37(s1): 46-49. DOI: 10.15918/j.tbit1001-0645.2017.增刊1.009

Investigation on Preparation Process and Stability of Lysozyme from Plateau Chicken Eggs

  • Lysozyme was widely found in animals,plants and microorganisms,and the content of lysozyme was the highest in egg white.Enzyme activity of lysozyme in rare birds egg white is higher than lysozyme in ordinary eggs,Rare birds eggs is more suitable as a production source of high quality.In this paper,rare birds eggs and cation exchange resin was taken as raw material and aim to establish a process that suitable for industrialized production of rare birds egg lysozyme,process research was mainly divided as the following aspects:selection of raw materials and resins for lysozyme extraction,establishment of preparation process of lysozyme from plateau chicken eggs and quality evaluation of plateau chicken egg lysozyme.
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