000030717 001__ 30717
000030717 005__ 20150429092420.0
000030717 037__ $$aTAZ-TFG-2015-011
000030717 041__ $$aeng
000030717 1001_ $$aROMEO OLIVÁN, ANA
000030717 260__ $$aZaragoza$$bUniversidad de Zaragoza$$c2015
000030717 506__ $$aby-nc-sa$$bCreative Commons$$c3.0$$uhttp://creativecommons.org/licenses/by-nc-sa/3.0/
000030717 520__ $$aLysozyme is a small protein (14kDa) that occurs in almost all body fluids, and tissues of animal organisms. It exhibits bacteriolytic activity due to its ability of breaking bacterial cell walls. The demand of this enzyme has increased because of its diverse uses in pharmacy or food industry. Different methods for isolation have been proposed. Most of them are used in laboratory practice to obtain the pure enzyme of high activity, however only some of these methods are feasible on a commercial scale. The most useful method of lysozyme extraction are chromatography tecnhniques. Other methods, such as crystallization, aqueous two-phase extraction or membrane filtration, have also been reported. In this work, we studied a two-step protocol for the lysozyme extraction from chicken egg white, based on a protein precipitation coupled with chromatography. Three precipitation agents (polyethilenglycol, ammonium sulfate and sodium chloride) and four types of chromatography (cation-exchange chromatography, hydrophobic interaction chromatography, gel filtration chromatography and affinity chromatography) were assayed to determine the efficiency of each methodology. The most efficient methodology was the combination of protein precipitation using 3% polyethilenglycol and ion exchange chromatography, obtaining lysozyme of great purity and the activity was as high as 72 U/ml
000030717 521__ $$aGraduado en Biotecnología
000030717 540__ $$aDerechos regulados por licencia Creative Commons
000030717 700__ $$aENGIN, EVREN DORUK$$edir.
000030717 7102_ $$aUniversidad de Zaragoza$$bBioquímica y Biología Molecular y Celular$$cBioquímica y Biología Molecular
000030717 7202_ $$aANEL BERNAL, ALBERTO$$eponente
000030717 8560_ $$f631550@celes.unizar.es
000030717 8564_ $$s1003651$$uhttps://zaguan.unizar.es/record/30717/files/TAZ-TFG-2015-011.pdf$$yMemoria (eng)$$zMemoria (eng)
000030717 909CO $$ooai:zaguan.unizar.es:30717$$pdriver$$ptrabajos-fin-grado
000030717 950__ $$a
000030717 951__ $$adeposita:2015-04-21
000030717 980__ $$aTAZ$$bTFG$$cCIEN