TUBITAK Project, 2020 - 2021
Lysozyme is a commercially valuable enzyme and is used today as a natural antimicrobial agent in various foods, to control preservative or microbial processes in the production of cheese, beer and wine. Lysozyme is very abundant in egg white (3.5% of total egg white protein), and chicken egg albumin is the main commercial source of this enzyme today. Various methods are used for the isolation/separation of lysozyme from egg white. However, only some of the methods are commercially viable. Within the scope of this project, our company wants to design and manufacture a fully automatic production line to obtain lysozyme from egg white.