Determination of lysozyme content in eggs and egg products using SDS-gel electrophoresis.

@article{Weth1988DeterminationOL,
  title={Determination of lysozyme content in eggs and egg products using SDS-gel electrophoresis.},
  author={F Weth and Thomas Schr{\"o}der and U P Buxtorf},
  journal={Zeitschrift fur Lebensmittel-Untersuchung und -Forschung},
  year={1988},
  volume={187 6},
  pages={541-5}
}
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… CONTINUE READING