2000年12月
Improvement in the yield of lipophilized lysozyme by the combination with Maillard-type glycosylation
NAHRUNG-FOOD
- ,
- ,
- 巻
- 44
- 号
- 6
- 開始ページ
- 407
- 終了ページ
- 410
- 記述言語
- 英語
- 掲載種別
- DOI
- 10.1002/1521-3803(20001201)44:6<407::AID-FOOD407>3.0.CO;2-1
- 出版者・発行元
- WILEY-V C H VERLAG GMBH
Hen egg white lysozyme was modified using the Maillard-type glycosylation method prior to the lipophilization with palmitic acid. The yield of lipophilized lysozyme significantly increased by the pre-glycosylation of the protein. The lipophilized lysozyme derivative was separated into two main fractions with different level of glycosylation. All fractions showed a strong antimicrobial activity against Gram-negative bacteria, Escherichia coli. The lipophilization of the lysozyme combined with glycosylation is a promising method for potential industrial applications of the lysozyme due to the enhanced antimicrobial activity and the improved yield.
- リンク情報
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- DOI
- https://doi.org/10.1002/1521-3803(20001201)44:6<407::AID-FOOD407>3.0.CO;2-1
- CiNii Articles
- http://ci.nii.ac.jp/naid/80012148738
- PubMed
- https://www.ncbi.nlm.nih.gov/pubmed/11190834
- Web of Science
- https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000166058200004&DestApp=WOS_CPL
- ID情報
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- DOI : 10.1002/1521-3803(20001201)44:6<407::AID-FOOD407>3.0.CO;2-1
- ISSN : 0027-769X
- CiNii Articles ID : 80012148738
- PubMed ID : 11190834
- Web of Science ID : WOS:000166058200004