Isolation of Lysozyme from Chicken Egg White by Surface Charged Membranes

Document Type : Research Paper

Authors

1 RMIT University

2 CSIR-IICT

3 Membrane Separations Laboratory, Chemical Engineering DivisionCSIR-Indian Institute of Chemical TechnologyHyderabadIndia

Abstract

The fabrication of innovative and resourceful ultrafiltration membranes for the separation of protein mixtures is significantly required, principally in the food and pharmaceutical manufacturing sectors. The current research focuses on the preparation of surface-charged membranes by polyethersulfone (PES)/ sulfonated polyethersulfone (sPES) membranes blended with different molecular weight cut-off (MWCO) polyethylene glycol (PEG) for the separation of Lysozyme from natural chicken egg white (CEW). The synthesized membranes were characterized by scanning electron microscopy (SEM), atomic force microscopy (AFM), contact angle, and porosity. By examining the morphological changes and the effect of physicochemical parameters, the optimized process condition to attain maximum lysozyme separation was determined. In the semi-batch mode of operation, the sPES-PEG400 membrane exhibited maximum Lysozyme transmission and high fouling resistance. The outcomes of the present study led to an in-depth understanding of the interrelationship between the PES/sPES with PEG, which sheds light on the use of membrane technology in complex protein mixture separation.

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Isolation of Lysozyme from Chicken Egg White by Surface Charged Membranes

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History

  • Receive Date: 02 October 2022
  • Revise Date: 27 December 2022
  • Accept Date: 31 January 2023

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