Yumurta Akından Lizozim Ekstraksiyonu, Saflaştırılması ve Kurutulması: Güncel Gelişmeler ve Uygulamaları

Year 2023, Volume: 6 Issue: 2, 245 - 261, 15.08.2023

Muhammed Yüceer , Cemre Çelikten , Rukiye Mavuş , Ebubekir Dişli , Şeyma Ağıral Akgün , Emre Sarı

https://doi.org/10.38001/ijlsb.1227391

Abstract

Gıdalarda doğal koruyucu olarak kullanılan lizozim ticari olarak değerli bir enzim olup, günümüzde çeşitli gıdalarda doğal bir antimikrobiyal ajan olarak, peynir, bira ve şarap üretiminde koruyucu ya da mikrobiyal prosesleri kontrol etmek amacıyla kullanılmaktadır. Ayrıca lizozim doğal ve güvenli biyolojik antiseptik olarak kabul edilmekte ve tıp, ilaç gibi alanlarda da yaygın olarak tercih edilmektedir.
Lizozimin moleküler büyüklüğü (14,3 kDa) göz önüne alındığında moleküler boyuta göre ayrım yapan ultrafiltrasyon prosesinin lizozimin ayrıştırılmasında kullanılması son zamanlarda çokça çalışılan bir konu haline gelmiştir. Ultrafiltrasyon yöntemi ile protein fraksiyonu işletme koşulları ve fizikokimyasal koşullardan oldukça etkilenmektedir ve bu nedenle proses ihtiyaçlarının açıkça belirlenmesi gerekmektedir. Bu derleme çalışması ile lizozim ekstraksiyon, saflaştırma ve kurutma proseslerindeki güncel gelişmeler ve uygulamaları ele alınmıştır.

Keywords

yumurta, albumin, lizozim, proses, membran filtrasyon, püskürtmeli kurutucu

Supporting Institution

TÜBİTAK

Project Number

3200782

Thanks

3200782 numaralı projeye destekleri için TÜBİTAK, Teknoloji ve Yenilik Destek Programları Başkanlığı’na teşekkür ederiz.

Extraction, Purification and Dehydration of Lysozyme from Egg White: Current Developments and Applications

Abstract

Lysozyme is used as a natural preservative in foods and currently used as a natural antimicrobial agent in various foods to control microbial processes or preservative agent-additive in the production of cheese, beer and wine. In addition, lysozyme is accepted as a natural and safe biological antiseptic and is widely preferred in fields such as medicine and pharmaceuticals.
Considering the molecular size of the lysozyme (14.3 kDa), the use of ultrafiltration process that distinguishes according to molecular size in the separation of lysozyme has recently become a widely studied.Ultrafiltration method used in the protein fraction and the process highly affected by the operating conditions and physicochemical conditions, and therefore the process needs must be clearly documented. In this review, current developments and applications in lysozyme extraction, purification and drying processes are discussed.

Keywords

egg, albumin, lysozyme, process, membrane filtration, spray drying

Project Number

3200782

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