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- W2891800729 endingPage "709" @default.
- W2891800729 startingPage "698" @default.
- W2891800729 abstract "Lysozyme, an important bacteriostatic protein, is widely distributed in nature. It is generally believed that the high efficiency of lysozyme in inhibiting gram-positive bacteria is caused by its ability to cleave the β-(1,4)-glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine. In recent years, there has been growing interest in modifying lysozyme via physical or chemical interactions in order to improve its sensitivity against gram-negative bacterial strains. This review addresses some significant techniques, including sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), infrared (IR) spectra, fluorescence spectroscopy, nuclear magnetic resonance (NMR), UV–vis spectroscopy, circular dichroism (CD) spectra and differential scanning calorimetry (DSC), which can be used to characterize lysozymes and methods that modify lysozymes with carbohydrates to enhance their various physicochemical characteristics. The applications of biomaterials based on lysozymes in different food matrices are also discussed." @default.
- W2891800729 created "2018-09-27" @default.
- W2891800729 creator A5002848694 @default.
- W2891800729 creator A5006593165 @default.
- W2891800729 creator A5014032593 @default.
- W2891800729 creator A5015005038 @default.
- W2891800729 creator A5071958350 @default.
- W2891800729 creator A5078605314 @default.
- W2891800729 date "2019-02-01" @default.
- W2891800729 modified "2023-10-16" @default.
- W2891800729 title "What is new in lysozyme research and its application in food industry? A review" @default.
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