European Food Research and Technology

, Volume 244, Issue 4, pp 577–593 | Cite as

Lysozyme separation from chicken egg white: a review

  • Azin Shahmohammadi
Review Article


Lysozyme (E.C. is a glycoside hydrolase with an important role in antibacterial defense mechanism. Because of its bactericidal and bacteriostatic properties, lysozyme has various applications in the food industry. Therefore, the purification schemes of this enzyme are worth studying. About 3.5% of chicken egg white is lysozyme, so it is one of the best sources of the enzyme. The main purpose of this review is gathering and consolidating scattered information from different studies in the literature and also qualitative and quantitative comparison of the results of different applied methods in the area of lysozyme separation from chicken egg white.


Lysozyme Chicken egg white Separation Purification methods 



Di-(2-ethylhexyl) sodium sulfosuccinate


The aqueous two-phase system


Polyethylene glycol


Expanded bed adsorption


Ethylene oxide


Propylene oxide


Monophenyl trimethoxysilane


Ethanol soluble egg whites


Egg white lysozyme


Nd–Fe–B alloy-densified agarose


Cibacron blue 3GA


CB-modified Streamline gel


Stirred fluidized bed


Chicken egg whites


Capillary electrochromatography


High-speed counter-current chromatography


Reverse micellar extraction

poly (GMA)

Poly (glycidyl methacrylate)


Polyethylene glycol


Carboxymethyl chitosan


Poly(vinyl alcohol-co-ethylene)


Iminodiacetic acid


Congo red immobilized poly (hydroxyethyl methacrylate)


Poly (hydroxyethyl methacrylate)




Transmembrane pressure


Carrier phase ultrafiltration




Fibrous SiO2


Magnetic lysozyme-imprinted Fe3O4@F-SiO2@PDA microsphere


Hen egg white


Atom transfer radical polymerization


Compliance with ethical standards

Conflict of interest

The author declares that he has no conflict of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.


This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.


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© Springer-Verlag GmbH Germany 2017

Authors and Affiliations

  1. 1.Research Center of oils and fatsFood and Drug Administration, Kermanshah University of Medical sciencesKermanshahIran

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