http://www.modernbio.com/sites/default/files/modern_biology_basic_program_3_student_manual.pdf
very simple method from above link
Nothing too difficult.
Separate the yolk from the white by cracking the egg and keeping the yolk inside. Be sure to collect the white in a suitable container/beaker.
Add about 100mL distilled or deionized water to the egg white and stir until a white precipitate forms. These are the egg globulins.
Now you can either centrifuge the mixture and pour off and save the supernatant which is your ovalbumin. Or you can simply filter the mixture and keep the filtrate. I'd recommend the centrifugation as it's neater and a cleaner separation.
Feel free to further separate the albumin via ammonium sulphate precipitation from it's solution.
You can do enzymatic hydrolysis of egg white followed by subsequent purification and analysis for albumin
dear jamie
i asked what the mechanism of separation of albumin from total egg white ?
how i use ammonium sulfate in this separation?
So for some reason, I'm only now seeing these questions 4 years later :| If anyone still actually wants the answers, please message me! Sorry about that....
Thankyou for always helping out. I want to prepare an egg white protein powder, can you assist with a protocol
- Badges
- Science topic
- Similar topics
- Physical Sciences
- Materials Science
- Materials Chemistry
- Polymer Chemistry