The egg white was manually collected from fresh
eggs. CEW solution was prepared using the method of
Guérin-Dubiard et al. [15] with a few modifications.
10 ml of egg white was diluted with 10 ml of ultrapure
water (Milli-Q system, Millipore, USA), and the mixture
was adjusted to pH 6 with 1 mol·L−1
HCl. The solution
was stirred gently at 2 °C overnight, then centrifuged
at 4 °C and 8000 r·min−1
for 8 min to remove the
precipitate. Prior to chromatography, the solution was
adjusted to pH 7.8 with 1 mol·L−1
NaOH, and diluted
to 160 ml with 20 mmol·L−1
phosphate buffer (pH 7.8),
then centrifuged at 12,000 r·min−1
for 15 min. The
supernatant was used as a lysozyme source for the
following chromatographic processes.