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KMID : 0903519940370060456
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1994 Volume.37 No. 6 p.456 ~ p.462
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Modification of Functionality for Lysozyme
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Abstract
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Lysozyme-dextran hybrids were prepared by incubated storage at 60℃ and 80% relative humidity for 16 days. The emulsifying properties of the hybrids were about 14 times higher than those of native lysozyme and were about 3 times higher than those of commercial emulsifiers. Lytic activity of the hybrids remained about 83% that of native lysozyme when mesured against Micrococcus lysodeikticus as a substrate. The excellent emulsifying properties of the hybrids were maintained even at pH 3 and were further improved at pH 10. The emulsifying properties of the hybrids were greatly improved by preheating the hybrids at 100℃. In addition the lysozyme-dextran hybrids showed an antimicrobial effect on Gram-negative bacteria.
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