REVERSED MICELLAR EXTRACTION OF HEN EGG LYSOZYME

Eggwhite was diluted to 10 times its original volume with 50 mM phosph ate buffer (pH 9.2) containing 0.1M potassium chloride. The aqueous so lution was mixed with an equal volume of isooctane containing 50 mM bi s-(2-ethylhexyl) sodium sulfosuccinate at 10 degrees C for 50 min. Aft er extraction, the organic phase containing lysozyme was separated fro m the aqueous phase and mixed with an equal volume of 50 mM phosphate buffer (pH 11.8) containing 1M potassium chloride. Backward extraction was then performed at 30 degrees C for 45 min. The procedures recover ed 90% lysozyme from the eggwhite, The specific activity of the extrac t was near 73,000 units/mg.