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ISBN 978-3-8439-2982-0

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978-3-8439-2982-0, Reihe Lebensmitteltechnologie

Janina Brand
Modification of the Structural Properties of Egg White by Mechanical Methods prior to Membrane Based Ion Exchange Chromatographic Fractionation of Egg White Proteins

182 Seiten, Dissertation Technische Universität München (2016), Softcover, A5

Zusammenfassung / Abstract

Egg white is a raw material that consists of many bio-functional proteins. Their fractionation by classical chromatographic processes is impaired by the structural properties of egg white. Thus, egg white characteristics need to be modified prior to chromatographic fractionation. Mechanical devices offer a suitable method for this purpose. The subsequent fractionation was carried out with membrane based ion exchange chromatography, in lab scale as well as in pilot scale.