Comparison of three liquid chromatographic methods for egg-white protein analysis.

This paper describes and compares three chromatographic methods for the analysis of egg-white proteins. Gel-permeation chromatography allowed the separation of seven peaks from egg white, with an almost total protein recovery. A clean separation of ovomucin and lysozyme from the bulk of the proteins was obtained with this method. Reversed-phase high-performance liquid chromatography led to the fractionation of at least eight peaks. With this chromatographic method, the recovery was relatively poor. Approximately 30% of the ovalbumin was retained in the column after the elution. Finally, eleven chromatographic peaks were separated from egg white by high-performance liquid chromatography on an anion-exchange column. The recovery of proteins was almost total. The latter method afforded higher resolution.