Process for the isolation of chicken egg cystatin, antiviral agents containing it and its use as viral protease inhibitor

摘要

There is suggested a new process for the isolation of chicken egg white cystatin from an aqueous solution of chicken egg white by means of heating to max. 80 DEG C., chromatography on carboxymethylated papain-Sepharose 4B, chromatography on Sephadex-G-50 and purification by means of ion exchange chromatrography of the Fast Protein Liquid Chromatrography type. There are further suggested new agents and methods of treating viral infections in living organisms, especially mammalian and avian picornaviral infections, by means of chicken egg white cystatin.