Separation of Egg White Proteins by Flash & prep HPLC

This study investigates the separation of egg white proteins using flash and prep HPLC with silica stationary phases varying in pore and particle sizes. Larger pore
sizes improved protein interaction with the stationary phase, while particles above 10 µm were ineffective. Optimal separation was achieved using the Pure Excellence C-950 with a PrepPure C18WP column, combining wide pores, small particles, and a step gradient.

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