Work

Research advancements in the purification technology and application of hen egg white lysozyme

Year: 2024

Type: article

Abstract: • Hen egg white lysozyme (HEWL) has abundant resources and functional properties. • The separation and purification methods of HEWL were reviewed. • HEWL has been widely studied and applied in many fields. • The utilization of HEWL in biomaterials has emerged as a prominent area of research. The lysozyme obtained from hen egg white (HEWL) is considered as one of the most prevalent natural proteins with extensive investigations conducted on it. It has also found wide-ranging applications in various fields such as food industry, scientific researches, medical treatments as well as material developments. This article provides a comprehensive review on different techniques used for isolating and purifying HEWL along with exploring its versatile uses in aforementioned areas to establish a fundamental reference for further development and utilization of this natural protein.

Source: Applied Food Research

DOI: 10.1016/j.afres.2024.100632

Authors: Liang-Liang Chen, Wen-Pu Shi, Juan-Juan Yang, Chen-Li Jiao, Pei-Feng Wei

Institutions: Affiliated Hospital of Shaanxi University of Chinese Medicine, Shaanxi University of Chinese Medicine

Language: English

Topic: Protein purification and stability

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Responsible consumption and production

Open Access status: gold

Estimated APC paid: $1,530