Strong and weak cation-exchange groups generated cryogels films for adsorption and purification of lysozyme from chicken egg white

BAYRAMOĞLU G., Arica M. Y.

FOOD CHEMISTRY, vol.342, 2021 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 342
  • Publication Date: 2021
  • Doi Number: 10.1016/j.foodchem.2020.128295
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Keywords: Cryogel, Cationic adsorbent, Adsorption, Egg-white, Purification, Lysozyme
  • Gazi University Affiliated: Yes

Abstract

Here, the macroporous poly(hydroxylmethyl methacrylate/glycidyl methacrylate [p(HEMA-GMA)] cryogels with large porous surface were prepared, and then the epoxy groups of the p(HEMA-GMA) cryogels were systematically modified into strong and weak cationic groups. The effects of initial protein concentrations, adsorption time, pH, salt concentrations and temperatures on adsorption efficiency of cation exchange cryogels for lysozyme were determined. The maximum lysozyme adsorption capacities of strong and weak cation exchange cryogels were found to be 188.3 and 79.7 mg/g cryogel at 25 degrees C, respectively. The performance of the strong cationic cryogel was evaluated by purification of lysozyme from egg white. The activity of the isolated lysozyme was found to be 21,347 U/mg. The cationic cryogel maintained its expected high adsorption capacity and efficiency of the purification levels during repeated adsorption desorption processes. Finally, the purpose of this work is the design a cation exchange system for purification of lysozyme from egg-white.