Weth F, Schroeder T, Buxtorf U P
Kantonales Laboratorium Basel-Stadt, Switzerland.
Z Lebensm Unters Forsch. 1988 Dec;187(6):541-5. doi: 10.1007/BF01042386.
Lysozyme can be separated commercially from other egg components and is used as a natural, antibiotically active protein. A method for the detection of de-lysozymed egg products using SDS-polyacrylamide gel electrophoresis (PAGE) is described. The method can also be used for lysozyme quantification. Lysozyme concentrations in egg products are tentatively assigned to three classes, based on the lysozyme contents found in intact eggs. The results obtained from a series of egg products on the market allow two groups to be distinguished. The first group has values for average lysozyme content, standard deviation and total protein content very close to the values found for intact eggs, and the second group clearly shows a lower lysozyme content but a total protein content comparable with intact eggs.
溶菌酶可从鸡蛋的其他成分中进行商业分离，并用作一种具有天然抗菌活性的蛋白质。本文描述了一种使用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）检测去溶菌酶鸡蛋产品的方法。该方法也可用于溶菌酶的定量分析。根据完整鸡蛋中的溶菌酶含量，将蛋制品中的溶菌酶浓度初步分为三类。从市场上一系列蛋制品获得的结果可以区分出两组。第一组的平均溶菌酶含量、标准差和总蛋白含量的值与完整鸡蛋中的值非常接近，第二组则明显显示出较低的溶菌酶含量，但总蛋白含量与完整鸡蛋相当。
