4.7 Article

Affinity adsorption of lysozyme with Reactive Red 120 modified magnetic chitosan microspheres

Journal

FOOD CHEMISTRY
Volume 145, Issue -, Pages 749-755

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.08.104

Keywords

Lysozyme; Adsorption; Magnetic microspheres; Egg white; Reactive Red 120

Funding

  1. Shaanxi Provincial Research Fund [2012K02-07]
  2. the 12th Five-Year Plan of China [2012BAK17B06, 2012BAD31B01]
  3. National Natural Science Foundation of China [31101274, 31071550, 31171721]

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Reactive Red 120 was utilized as an affinity dye-ligand to modify the surface of magnetic chitosan microspheres to improve the adsorption capacity for lysozyme. The impact of pH, ionic strength, adsorption time and initial lysozyme concentration on the adsorption of lysozyme from aqueous solutions was investigated. An increased adsorption amount of 116.9 mg/g lysozyme on Reactive Red 120 modified microspheres was achieved in comparison to 24.6 mg/g on unmodified magnetic chitosan microspheres. The adsorption behaviour of lysozyme by the Reactive Red 120 modified magnetic chitosan microspheres fitted the pseudo second-order kinetic and the Langmuir thermodynamic model. The desorption ratio was 92.6% using 1 M NaCl phosphate buffer (pH 6.0) as the desorption agent. The adsorption capacity of the Reactive Red 120 modified magnetic chitosan microspheres did not decrease significantly after four adsorption-desorption cycles (P > 0.05). The as-prepared Reactive Red 120 modified magnetic chitosan microspheres were then used for the extraction of lysozyme from egg white solutions. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) results showed that the purity of the obtained lysozyme was similar to 80.7% and that the recovery yield was similar to 89.1%. (C) 2013 Elsevier Ltd. All rights reserved.

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