Determination of egg white lysozyme by on-line coupled capillary isotachophoresis with capillary zone electrophoresis

An on-line coupled capillary isotachophoresis - capillary zone electrophoresis method for the determination of lysozyme in selected food products is described. The optimized electrolyte system consisted of 10 mM NH4OH + 20 mM acetic acid (leading electrolyte), 5 mM F,epsilon-aminocaproic acid + 5 mM acetic acid (terminating electrolyte), and 20 mm F-aminocaproic acid + 5 mm acetic acid + 0.1 % m/v hydroxypropylmethylcellulose (background electrolyte). A clear separation of lysozyme from other components of acidic sample extract was achieved within 15 min. Method characteristics, i.e., linearity (0-50 mug/mL), accuracy (recovery 96 +/- 5%), intra-assay (3.8%), quantification limit (1 mug/ml), and detection limit (0.25 mug/mL) were determined. Low laboriousness, sufficient sensitivity and low running costs are important attributes of this method. The developed method is suitable for the quantification of the egg content in egg pasta.