Separation of Lysozyme from Chicken Egg White Using Frustule-Based Cation Exchange Chromatography
碩士 === 國立中興大學 === 化學工程學系所 === 102 === Chicken egg white is composed of many functional proteins, including 54% of ovalbumin, 13% of ovotransferrin, 11% of ovomucoid, 3.5% of lysozyme and 1.5% of ovomucin. Among these proteins, lysozyme is important for its uses as a potent antibacterial agent in mil...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/74040248388950175331 |