Effect of Ultrasound Pre-treatment on Separation of Lysozyme from Liquid Egg White


Creative Commons License

YÜCEER M.

MEMTEK 2019 - 6th MEMTEK International Symposium on Membrane Technologies and Applications, İstanbul, Türkiye, 18 - 20 Kasım 2019, ss.111-116

  • Basıldığı Şehir: İstanbul
  • Basıldığı Ülke: Türkiye
  • Sayfa Sayıları: ss.111-116

Özet

Lysozyme is an antimicrobial and antiviral enzyme for the food and pharma industry and present in egg white. The objective of this study was to evaluate the effects of 100 W power ultrasound (US) pre-treatment of liquid egg white (LEW) solution to separate lysozyme (LYS) with PES membrane filtration (UF). The exposure time of ultrasonic treatment was 0, 10, and 20 sec at 4 °C. The physico-functional characteristics (pH value, turbidity, color) and rheological behaviors were evaluated during the storage period at 4°C. It was shown that pre-treating LEW solution increased turbidity value varied from 0.6 (control) 0.7 (10 sec.) to 0.77 (20 sec.), whereas the US did not show any significant changes in pH values of LEW and LYS solution. It was observed that with increasing US exposure time, loss modulus (G’’) was higher than storage modulus (G’). Therefore, the treated LEW samples exhibited a liquid-like structure and lysozyme activity enhancement. The US treated solutions were best fitted to the Herschel-Bulkley model. The results of this study indicated that the use of the ultrasonication pre-treatment on lysozyme separation could be used in UF membrane processing.