Determination of lysozyme content in eggs and egg products using SDS-gel electrophoresis

Lysozyme can be separated commercially from other egg components and is used as a natural, antibiotically active protein. A method for the detection of de-lysozymed egg products using SDS-polyacrylamide gel electrophoresis (PAGE) is described. The method can also be used for lysozyme quantification. Lysozyme concentrations in egg products are tentatively assigned to three classes, based on the lysozyme contents found in intact eggs. The results obtained from a series of egg products on the market allow two groups to be distinguished. The first group has values for average lysozyme content, standard deviation and total protein content very close to the values found for intact eggs, and the second group clearly shows a lower lysozyme content but a total protein content comparable with intact eggs.