Food and Fermentation Industries >

2023 , Vol. 49 >Issue 4: 209 - 215

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033346

Recombinant synthesis of egg white lysozyme and biochemical characterization of the crude enzyme

  • WU Xia ,
  • LIU Zhijun ,
  • ZHA Jian ,
  • GONG Guoli
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  • (School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi′an 710021, China)

Received date: 2022-08-16

  Revised date: 2022-09-13

  Online published: 2023-03-20

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Abstract

Egg white lysozyme is a natural broad-spectrum antimicrobial substance with important applications in low-cost antibiotic-free farming. At present, the industrial production of egg white lysozyme mainly relies on chemical extraction from eggs with a relatively low yield. A promising alternative is recombinant expression in microorganisms. In this study, Pichia pastoris GS115 was used as a chassis for the construction of a secretory expression system producing recombinant egg white lysozyme. The active yield of the enzyme in the fermentation broth reached 665 U/mL. Biochemical analysis of the crude enzyme revealed that the recombinant enzyme was similar to the commercial enzyme in the sensitivity to pH, salt concentration, heat, and metal ions. This study provides some guidance to microbial production of egg white lysozyme.

Key words： egg white lysozyme; Pichia pastoris; recombinant protein; secretory expression; biochemical properties

Cite this article

WU Xia , LIU Zhijun , ZHA Jian , GONG Guoli . Recombinant synthesis of egg white lysozyme and biochemical characterization of the crude enzyme[J]. Food and Fermentation Industries, 2023 , 49(4) : 209 -215 . DOI: 10.13995/j.cnki.11-1802/ts.033346

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