Lysozyme is one of the proteins found in hen egg albumin. Besides known as antimicrobial agents, lysozyme hydrolysis products can also function as antioxidants and as angiotensin converting enzyme (ACE) inhibitors. The lysozyme is also known to have lysine and arginine that can give a sweet taste. The research aimed to isolate lysozyme from commercial laying hen eggs. The isolation and purification of the eggs lysozyme was done by preparative and analytical separation technique using cation exchange resins. The preparative separation was carried out by centrifugation of a large sample size of 205 g by centrifuga-tion, while the analytical separation only used only 3.16 g sample with a column measuring 13 cm in length and 3 cm in diameter. The number of samples isolated by preparative separation is greater than that with analytical method. The preparative separation was conducted in order to obtain the pure isolated lysozyme in higher quantity for further testing purposes. The purity of the isolated lysozyme from preparative separa-tion was 68.62% and the purity of isolated lysozyme from analytical separation was 63.03%.
Abeyrathne NS, Lee HY, Ahn DU. 2014. Sequential separation of lysozyme, ovomucin, ovotransfer-rin, and ovalbumin from egg white. Poultry Sci 93: 1001-1009. DOI: 10.3382/ps.2013-03403.
Asoodeh A, Yazdi MM, Chamani J. 2012. Purifica-tion and characterisation of angiotensin I con-verting enzyme inhibitory peptides from lyso-zyme hydrolysates. Food Chem 131: 291-295. DOI: 10.1016/j.foodchem.2011.08.039.
Datta D, Bhattacharjee S, Nath A, Das R, Bhattacharjee C, Datta S. 2009. Separation of ovalbumin from chicken egg white using two-stage ultrafiltration technique. Sep Purif Tech-nol 66: 353-361. DOI: 10.1016/j.seppur.2008. 12.016.
Depamede SN, Asri N, Julisaniah NI, Suryadi BF, Kisworo D. 2012. Isolation and partial purifica-tion of lysozyme from saliva of Bali cattle (Bos sondaicus) using an aqueous mixture of poly-ethylene glycol (PEG) with sodium sulfate. Afr J Biotechnol 11: 1977-1980. DOI: 10.5897/AJB1 1.2529.
Ding Z, Li S, Cao X. 2014. Separation of lysozyme from salted duck egg white by affinity precipita-tion using pH-responsive polymer with an L-thy-roxin ligand. Sep Purif Technol 138: 153-160. DOI: 10.1016/j.seppur.2014.10.021.
Direktorat Jenderal Peternakan dan Kesehatan He-wan. 2017. Populasi dan Produksi Peternakan di Indonesia. http://www.pertanian.go.id/Indika tor/tabel-4-pop-prod-nak.pdf [24 Agustus 2017].
Ercan D, Demirci A. 2014. Recent advances for the production and recovery methods of lysozyme. Crit Rev Biotechnol 36: 1078-1088. DOI: 10.310 9/07388551.2015.1084263.
Forabosco F, Löhmus M, Rydhmera L, Sundström LF. 2013. Genetically modified farm animals and fish in agriculture - a review. Lives Sci 153: 1-9. DOI: 10.1016/j.livsci.2013.01.002.
Geng F, Huang Q, Wu X, Ren G, Shan Y, Jin G, Ma M. 2012. Co-purification of chicken egg white proteins using polyethylene glycol precipitation and anion-exchange chromatography. Sep Purif Technol 96: 75-80. DOI: 10.1016/j.seppur.2012. 05.021.
Ide N, Sato E, Ohta K, Masuda T, Kitabatake N. 2009. Interactions of the sweet-tasting proteins thaumatin and lysozyme with the human sweet-taste receptor. J Agric Food Chem 57: 5884-5890. DOI: 10.1021/jf803956f.
Laemmli UK. 1970. Cleavage of structural proteins during the assembly of the head of bacteriopha-ge T4. Nature 227: 680-685. DOI: 10.1038/227 680a0.
Li-Chan ECY, Powrie WD, Nakai S. 2014. The che-mistry of eggs and egg products. In: Stadel-mann WJ and Cotterill OJ 4th edition (Ed). Egg Science and Technology. 105-175. Food Pro-duct Press, New York.
Li J, Si Y, Zhao C, He J, Sun G, Huang Y. 2017. Spontaneous and efficient adsorption of lyso-zyme from aqueous solutions by naturally poly-anion gel beads. Mater Sci Eng 76: 130-138. DOI: 10.1016/j.msec.2017.03.092.
Lowry OH, Rosebrough NJ, Farr AL, Randall RJ, 1951. Protein measurement with the folin phe-nol reagent. J Biol Chem 193: 265-275.
Luding Y, Shaochuan S, Junxian Y, Kejian Y. 2011. Isolation of Lysozyme from Chicken egg white using polyacrylamide-based cation-exchange cryogel. Chinese J Chem Eng 19: 876-880. DOI: 10.1016/S1004-9541(11)60068-2.
Naknukool S, Hayakawa S, Sun Y, Ogawa M. 2008. Structural and physicochemical characteristics of novel basic proteins isolated from duck egg white. Biosci, Biotechnol, Biochem 72: 2082-2091. DOI: 10.1271/bbb.80178.
Rao S, Sun J, Liu Y, Zeng H, Su Y, Yang Y. 2012. ACE inhibitory peptides and antioxidant pep-tides derived from in vitro digestion hydrolysate of hen egg white lysozyme. Food Chem 13: 1245-1252. DOI: 10.1016/j.foodchem.2012.05. 059.
Safarik I, Sabatkova Z, Tokar O, Safarikova M. 2007. Magnetic cation exchange isolation of lysozyme from native hen egg white. Food Technol Biotechnol 45: 355-359.
Thammasirirak S, Pukcothanung Y, Preecharram S, Daduang S, Patramanon R, Fukamizo T, Araki T. 2010. Antimicrobial peptides derived from goose egg white lysozyme. Comp Biochem Phys C 151: 84-91. DOI: 10.1016/j.cbpc.2009. 08.009.
Yazdi MM, Asoodeh A, Chamani J. 2012a. A novel antioxidant and antimicrobial peptide from hen egg white lisozim hydrolysates. J Funct Foods 4: 278-286. DOI: 10.1016/j.jff.2011.12.004.
Yazdi MM, Asoodeh A, Chamani J. 2012b. Structure and ACE-inhibitory activity of peptides derived from hen egg white lysozyme. Int J Peptide Res Ther 18: 353-360. DOI: 10.1007/s10989-012-9311-2.
Wayne Rasband. 2017. Software ImageJ 14.7. National Institute of Mental Health, Bethesda, Maryland, USA.
Wolman FJ, Copello GJ, Mebert AM, Targovnik AM, Miranda MV, Navarro del Cañizo AA, Díaz LE, Cascone O. 2010. Egg white lysozyme purifica-tion with a chitin–silica-based affinity chromato-graphic matrix. Eur Food Res Technol 231: 181-188. DOI: 10.1007/s00217-010-1263-1.