On hen egg fractionation: Applications of liquid chromatography to the isolation and the purification of hen egg white and egg yolk proteins

被引：45

作者：

Awade, AC

机构：

[1] Laboratoire de Recherche et de Technologie Laitière, Institut National de la Recherche Agronomique, F-35042 Rennes Cedex

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1996年 / 202卷 / 01期

关键词：

egg protein analysis; egg protein purification; chromatographic methods; egg white; egg yolk;

D O I：

10.1007/BF01229676

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Liquid chromatography has been used as a means of egg protein analysis or as a method for the purification of egg proteins. Several chromatographic methods, including gel permeation, ion-exchange, reversed-phase, hydrophobic interaction, and immobilized-ligand-affinity chromatography, have been carried out for the separation or the purification of egg yolk or egg white proteins. Ion-exchange chromatography appears to be the most frequently used method for protein isolation and it is the easiest to adapt to a process scale. From an analytical point of view reversed-phase chromatography is, at the moment, the recommended method for egg white analysis. Egg white has been fractionated more often by liquid chromatography than has egg yolk. Several chromatographic methods have been developed on a laboratory scale but the application of these techniques on an industrial scale remains limited.

引用

页码：1 / 14

页数：14

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