Acta Scientiarum Polonorum Technologia Alimentaria

Introduction. Lysozyme, taking a stand in many biological fluids and tissues of a large number of living organisms, is a strongly basic protein. Hen egg white is its rich source and from this source enzyme can be obtained on a commercial scale as a preparation of biological activity. Monomer of lysozyme is known as hydrolase cutting the b-1-4 glycosidic bond, but its dimeric form received after modification of monomer form, exerts different and new valuable properties. In this study we indicated ways of production and modification of lysozyme and possibilities of its practical application.

Material and methods. The material for producing of lysozyme was fresh egg white. Enzyme was isolated by direct crystallization, ion-exchange chromatographic and utrafiltration methods. Lysozyme received by ion-exchange method has been used for modification. Modification of enzyme was carried out by chemical, chemical-thermal, thermal and membrane methods.

Results. The presented methods of lysozyme isolation from hen egg white yielded good results. Depending on employed procedure it was recovered from 20 to 85 % of enzyme. However, after modification approximately the quantity of 50-70% of polymerized enzyme was received, which contained from 30-40% of dimer.

Conclusion. The method of isolating and modifying lysozyme can be successfully used to produce high active preparation of enzyme. Lysozyme monomer, and especially its modified form, shows the possibility of wide use not only in food industry, but also in medicine, pharmacology and veterinary medicine.