Chromatography of Hen Egg-White Proteins

Hen egg-white is a complex mixture of solutes comprising 10.5% (w/v) protein [25]. Although hen egg-white is reported to contain in excess of 40 proteins [25] the most abundant basic protein is lysozyme [pi 10.5] and the most abundant acidic protein is ovalbumin [pi 4.5] [25]. Consequently hen egg-white is a useful mixture for both anion- and cation-exchange chromatography, and is used commercially in the food processing and enzyme-manufacturing industries. 

A = Load sample B = Buffer wash C = Gradienl start Fig. 6-6 a 

DE92 compared with DE52 due to size exclusion a feature which is advantageous in the isolation of ovalbumin. 

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Fig. 6-3. Column chromatography of hen egg-white proteins on DE52 using 0.025 M-Tris/HCl buffer, pH 7.5 at (a) laboratory scale (1.5 em i.d. x 15.5 cm) at a flow rate of 2 mL min and (b) process scale (45 cm i.d.xl6cm) at a flow rate of lOOOmLmin. ...

Awade, A.C. 1996. On hen egg fractionation Applications of liquid chromatography to the isolation and the purification of hen egg white and egg yolk proteins. Z Lebensm [Inters Forsch 202 1-14. 

Material. 3 X crystallized, dialyzed and lyophilized Grade 1 Hen Egg White Lysoz3mie was obtained from Sigma Chemical Company, and used without further purification. Purity of the protein was verified by both gel electrophoresis on acrylamide and chromatography on a column packed with anion exchange resin (Cl form) Sephadex DEAE. The sample showed a single peak in these analyses. 

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