Isolation of Lysozyme from Chicken Egg White by Charged Membranes

Document Type : Research Paper


1 RMIT University


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


The fabrication of innovative and resourceful ultrafiltration membranes for separating protein mixtures is significantly required, principally in food and pharmaceutical manufacturing sectors. The selective transport of solute through the ultrafiltration membrane has been an inordinate contest due to factors like solute size, solute-membrane and/or solute-solute interactions. In this study, the ultrafiltration membranes were synthesized considering the process parameters and physicochemical conditions controlled to enhance the selective solute transfer. The charged membranes were fabricated by polyethersulfone (PES)/ sulfonated polyethersulfone (sPES) blended with different molecular weight cut-off (MWCO) polyethylene glycol (PEG) for the separation of Lysozyme from natural chicken egg white (CEW). The effect of additive blend with PES and sPES membranes on the pure water flux, morphology, surface roughness, hydraulic resistance, and hydrophobicity was studied. By examining the morphological changes and the effect of physicochemical parameters, the optimized process condition to attain maximum lysozyme separation was determined. In semi-batch mode of operation, the sPES-PEG400 membrane exhibited maximum Lysozyme transmission and high fouling resistance. It was shown that the total protein concentration through M4 membrane found to be 0.3 mg/ml with > 99% Lysozyme purity.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 immense potential of membrane technology in complex protein mixtures separation.


Main Subjects

Articles in Press, Accepted Manuscript
Available Online from 31 January 2023
  • Receive Date: 02 October 2022
  • Revise Date: 27 December 2022
  • Accept Date: 31 January 2023
  • First Publish Date: 31 January 2023