Yıl: 2007 Cilt: 31 Sayı: 2 Sayfa Aralığı: 125 - 134 Metin Dili: Türkçe

Partial purification of hen egg white lysozyme by ethanol precipitation method and determination of the thermal stability of its lyophilized form

Öz:
Özet: Bu araştırmada yumurta akında bulunan safsızlık oluşturan başlıca proteinlerin etanolle farklı süreler inkübe edilerek çöktürülmesi yöntemiyle lisozimin kısmi saflaştırılması ve ısıl stabilitesinin incelenmesi çalışılmıştır. Lisozimin kısmi saflaştırmasında seyreltilmiş yumurta akının 2-8 saat % 20 etanolle inkübe edilmesi etkinliği düşük bir işlemdir. Ancak, seyreltilmiş yumurta akının % 30 etanolle 4-6 saat, % 40 etanolle 6-8 saat inkübe edilmesi saflaştırma açısından daha başarılıdır. İnkübasyon uygulanmadan en yüksek saflık % 40 etanol kullanılarak elde edilmiş ve bu etanol konsantrasyonu sürekli yöntemle lisozim saflaştırılmasına ve üretimine uygun bulunmuştur. Kesikli yöntemle, inkübasyon uygulanarak lisozim saflaştırılması ve üretimi içinse en uygun etanol konsantrasyonu % 30 olarak belirlenmiştir. % 20, % 30 ve % 40 etanolle 6 saat inkübasyonla çökeltme, diyaliz ve liyofilizasyonla elde edilmiş lisozim örneklerinin aktiviteleri sırasıyla 1878, 6669 ve 6115 U/mg toz, protein miktarları ise sırasıyla 0.98, 0.90 ve 0.93 mg protein/mg toz düzeyindedir. Liyofilize enzimin ısıl inaktivasyon parametrelerinden D (D o = 29.2-59 dak 80 C ve D o = 8.8-21 dak) ve z değerleri (z . . = 17.4-22.3 °C), lisozimin farklı yumurta partilerindeki ısıl direncinin beklenenin 90 C 80 90 c altında ve değişken olduğunu göstermiştir.
Anahtar Kelime: lizozim protein içeriği kimyasal çökelme yumurta albumini dondurarak kurutma etanol ısı kararlılığı enzim aktivitesi saflaştırma

Yumurta akı lisoziminin etanol çöktürme metodu kullanılarak kısmi olarak saflaştırılması ve liyofilize formunun ısıl stabilitesinin belirlenmesi

Öz:
Abstract: Lysozyme was partially purified from hen egg white by precipitation of non-lysozyme protein impurities during incubation in the presence of ethanol. The thermal stability of the obtained partially purified enzyme was also characterized. The incubation of diluted egg white for 2-8 h in the presence of 20% ethanol was not very effective for the partial purification of lysozyme by precipitation of major egg white proteins; however, 4- to 6-h or 6- to 8-h incubation of diluted egg white in the presence of 30% and 40% ethanol could be employed more effectively for partial purification of lysozyme. Without applying the incubation period, the highest specific activity was obtained by the treatment of egg white with 40% ethanol. Thus, ethanol at this concentration could be used for a continuous process of partial purification. For batch lysozyme purification, on the other hand, incubation in the presence of 30% ethanol was more appropriate. The activities and protein contents of dialyzed and lyophilized enzymes obtained by 6 h-incubation in the presence of 20%, 30%, and 40% ethanol precipitations were 1878, 6669, and 6115 U/mg powder, and 0.98, 0.90, and 0.93 mg protein per mg powder, respectively. The ranges of ther al inactivation parameters, such as D (Do = 29.2-59 min, Do = 8.8-21 min) and z (z . . = 17.4-22.3 °C) values of the enzyme, clearly indicated the moderate and 80 C 90 C 80 90 c variable heat stability of lyophilized lysozymes obtained from different batches of egg white.
Anahtar Kelime: egg albumen protein content chemical precipitation lysozyme heat stability ethanol freeze drying purification enzyme activity

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA GEMİLİ S, UMDU E, YAPRAK N, ÜSTOK F, YENER F, GÜÇBİLMEZ MECİTOĞLU Ç, ALTINKAYA ALSOY S, YEMENCİOĞLU A (2007). Partial purification of hen egg white lysozyme by ethanol precipitation method and determination of the thermal stability of its lyophilized form. , 125 - 134.
Chicago GEMİLİ Seyhun,UMDU Emin Selahattin,YAPRAK Nilgün,ÜSTOK Fatma Işık,YENER Fatih Yalçın Güneş,GÜÇBİLMEZ MECİTOĞLU Çiğdem,ALTINKAYA ALSOY Sacide,YEMENCİOĞLU Ahmet Partial purification of hen egg white lysozyme by ethanol precipitation method and determination of the thermal stability of its lyophilized form. (2007): 125 - 134.
MLA GEMİLİ Seyhun,UMDU Emin Selahattin,YAPRAK Nilgün,ÜSTOK Fatma Işık,YENER Fatih Yalçın Güneş,GÜÇBİLMEZ MECİTOĞLU Çiğdem,ALTINKAYA ALSOY Sacide,YEMENCİOĞLU Ahmet Partial purification of hen egg white lysozyme by ethanol precipitation method and determination of the thermal stability of its lyophilized form. , 2007, ss.125 - 134.
AMA GEMİLİ S,UMDU E,YAPRAK N,ÜSTOK F,YENER F,GÜÇBİLMEZ MECİTOĞLU Ç,ALTINKAYA ALSOY S,YEMENCİOĞLU A Partial purification of hen egg white lysozyme by ethanol precipitation method and determination of the thermal stability of its lyophilized form. . 2007; 125 - 134.
Vancouver GEMİLİ S,UMDU E,YAPRAK N,ÜSTOK F,YENER F,GÜÇBİLMEZ MECİTOĞLU Ç,ALTINKAYA ALSOY S,YEMENCİOĞLU A Partial purification of hen egg white lysozyme by ethanol precipitation method and determination of the thermal stability of its lyophilized form. . 2007; 125 - 134.
IEEE GEMİLİ S,UMDU E,YAPRAK N,ÜSTOK F,YENER F,GÜÇBİLMEZ MECİTOĞLU Ç,ALTINKAYA ALSOY S,YEMENCİOĞLU A "Partial purification of hen egg white lysozyme by ethanol precipitation method and determination of the thermal stability of its lyophilized form." , ss.125 - 134, 2007.
ISNAD GEMİLİ, Seyhun vd. "Partial purification of hen egg white lysozyme by ethanol precipitation method and determination of the thermal stability of its lyophilized form". (2007), 125-134.
APA GEMİLİ S, UMDU E, YAPRAK N, ÜSTOK F, YENER F, GÜÇBİLMEZ MECİTOĞLU Ç, ALTINKAYA ALSOY S, YEMENCİOĞLU A (2007). Partial purification of hen egg white lysozyme by ethanol precipitation method and determination of the thermal stability of its lyophilized form. Turkish Journal of Agriculture and Forestry, 31(2), 125 - 134.
Chicago GEMİLİ Seyhun,UMDU Emin Selahattin,YAPRAK Nilgün,ÜSTOK Fatma Işık,YENER Fatih Yalçın Güneş,GÜÇBİLMEZ MECİTOĞLU Çiğdem,ALTINKAYA ALSOY Sacide,YEMENCİOĞLU Ahmet Partial purification of hen egg white lysozyme by ethanol precipitation method and determination of the thermal stability of its lyophilized form. Turkish Journal of Agriculture and Forestry 31, no.2 (2007): 125 - 134.
MLA GEMİLİ Seyhun,UMDU Emin Selahattin,YAPRAK Nilgün,ÜSTOK Fatma Işık,YENER Fatih Yalçın Güneş,GÜÇBİLMEZ MECİTOĞLU Çiğdem,ALTINKAYA ALSOY Sacide,YEMENCİOĞLU Ahmet Partial purification of hen egg white lysozyme by ethanol precipitation method and determination of the thermal stability of its lyophilized form. Turkish Journal of Agriculture and Forestry, vol.31, no.2, 2007, ss.125 - 134.
AMA GEMİLİ S,UMDU E,YAPRAK N,ÜSTOK F,YENER F,GÜÇBİLMEZ MECİTOĞLU Ç,ALTINKAYA ALSOY S,YEMENCİOĞLU A Partial purification of hen egg white lysozyme by ethanol precipitation method and determination of the thermal stability of its lyophilized form. Turkish Journal of Agriculture and Forestry. 2007; 31(2): 125 - 134.
Vancouver GEMİLİ S,UMDU E,YAPRAK N,ÜSTOK F,YENER F,GÜÇBİLMEZ MECİTOĞLU Ç,ALTINKAYA ALSOY S,YEMENCİOĞLU A Partial purification of hen egg white lysozyme by ethanol precipitation method and determination of the thermal stability of its lyophilized form. Turkish Journal of Agriculture and Forestry. 2007; 31(2): 125 - 134.
IEEE GEMİLİ S,UMDU E,YAPRAK N,ÜSTOK F,YENER F,GÜÇBİLMEZ MECİTOĞLU Ç,ALTINKAYA ALSOY S,YEMENCİOĞLU A "Partial purification of hen egg white lysozyme by ethanol precipitation method and determination of the thermal stability of its lyophilized form." Turkish Journal of Agriculture and Forestry, 31, ss.125 - 134, 2007.
ISNAD GEMİLİ, Seyhun vd. "Partial purification of hen egg white lysozyme by ethanol precipitation method and determination of the thermal stability of its lyophilized form". Turkish Journal of Agriculture and Forestry 31/2 (2007), 125-134.