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Imidazole-octyl mixed-mode stationary phase based on macroporous silica for the purification of ovomucoid and ovotransferrin.
Mikrochim Acta
September 2023
School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, China.
A process-simplified hard template approach was established to synthesize the monodisperse macroporous silica microspheres with homogeneous structures by twice alkali-thermal treatment and calcination routes. Porous vinyl-functionalized polysesquioxane microspheres (V-PMSQ) were synthesized through a hydrolyzation-polycondensation method and used as templates. The template particles with large aperture and high pore volume were obtained by adjusting the pH value and reaction time of the twice alkali-thermal reaction.
View Article and Find Full Text PDFFunctional Properties and Extraction Techniques of Chicken Egg White Proteins.
Foods
August 2022
National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Chicken egg whites contain hundreds of proteins, and are widely used in the food, biological and pharmaceutical industries. It is highly significant to study the separation and purification of egg white proteins. This review first describes the structures and functional properties of several major active proteins in egg whites, including ovalbumin, ovotransferrin, ovomucoid, lysozyme, ovomucin, ovomacroglobulin and avidin.
View Article and Find Full Text PDFOnline preconcentration of lysozyme in hen egg white using responsive polymer coating in CE.
J Sep Sci
September 2021
CAS Key Laboratory of Soft Matter Chemistry, Department of Polymer Science and Engineering, University of Science and Technology of China, Hefei, P. R. China.
A mixed polymer brushes material based on poly (2-methyl-2-oxazoline)- and poly (acrylic acid)-coated capillary with switchable protein adsorption/desorption properties was applied for online preconcentration of lysozyme in hen egg white during capillary electrophoresis performance. First, lysozyme in simulated egg white was successfully online preconcentrated and the detection signal of lysozyme was amplified. Ovalbumin, ovomucoid, and conalbumin in egg white were verified show negligible interference on the online preconcentration of lysozyme according to the study on electroosmotic flow mobility.
View Article and Find Full Text PDFSimultaneous separation of the four major allergens of hen egg white.
J Chromatogr B Analyt Technol Biomed Life Sci
September 2020
Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), Madrid 28049, Spain.
Hen egg is a worldwide top-consumed food that has attracted public health concerns because it can induce allergic reactions in sensitized individuals. Food allergy investigations need highly purified egg allergens. However, a limited number of purification methods have been described for the combined separation of more than two egg allergens and only few of them have evaluated the immunological activity of these purified proteins.
View Article and Find Full Text PDFAn easy and rapid separation method for five major proteins from egg white: Successive extraction and MALDI-TOF-MS identification.
Food Chem
June 2020
National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China. Electronic address:
Five major proteins from egg white were separated using a successive extraction/precipitation protocol. The yield and purity of the separated proteins were measured. The separated proteins were confirmed by MALDI-TOF-MS, and their structures were characterized by CD spectrum.
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