Determination of egg white lysozyme by on-line coupled CITP-CZE technique

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F03%3A00008446" target="_blank" >RIV/60461373:22330/03:00008446 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Determination of egg white lysozyme by on-line coupled CITP-CZE technique
Original language description
Chemical Technology Prague, Prague, Czech Republic An on-line coupled capillary isotachophoresis # capillary zone electrophoresis method for the determination of lysozyme in selected food products is described. The optimized electrolyte system consistedof 10 mM NH4OH 20 mM acetic acid (leading electrolyte), 5 mM -aminocaproic acid 5 mM acetic acid (terminating electrolyte), and 20 mM -aminocaproic acid 5mM acetic acid 0.1% m/v hydroxypropylmethylcellulose (background electrolyte). A clear separation oflysozyme from other components of acidic sample extract was achieved within 15 min. Method characteristics, i.e., linearity (0#50 g/mL), accuracy (recovery 96 5%), intra-assay (3.8%), quantification limit (1 g/ml), and detection limit (0.25 g/mL) were determined. Low laboriousness, sufficient sensitivity and low running costs are important attributes of this method. The developed method is suitable for the quantification of the egg content in egg pasta.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2003
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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