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What is new in lysozyme research and its application in food industry? A review

Wu, Tiantian ; Jiang, Qingqing ; Wu, Dan ; Hu, Yaqin ; Chen, Shiguo ; Ding, Tian ; Ye, Xingqian ; Liu, Donghong ; Chen, Jianchu

Food chemistry, 2019-02, Vol.274, p.698-709 [Periódico revisado por pares]

England: Elsevier Ltd

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Título:
What is new in lysozyme research and its application in food industry? A review
Autor: Wu, Tiantian ; Jiang, Qingqing ; Wu, Dan ; Hu, Yaqin ; Chen, Shiguo ; Ding, Tian ; Ye, Xingqian ; Liu, Donghong ; Chen, Jianchu
Assuntos: Characterization ; Food application ; Food Industry ; Gram-Negative Bacteria - drug effects ; Gram-Positive Bacteria - drug effects ; Immobilized Proteins - chemistry ; Immobilized Proteins - metabolism ; Lysozyme ; Maillard Reaction ; Modification ; Muramidase - chemistry ; Muramidase - metabolism ; Muramidase - pharmacology ; Static Electricity
É parte de: Food chemistry, 2019-02, Vol.274, p.698-709
Notas: ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-3
content type line 23
ObjectType-Review-1
Descrição: •Modifications of lysozyme have broadened its applications in different orientations.•The bacteriostatic mechanism of lysozyme has been reviewed.•Lysozyme-based biomaterials are effective in maintaining the qualities of foods. 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.
Editor: England: Elsevier Ltd
Idioma: Inglês

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What is new in lysozyme research and its application in food industry? A review

Wu, Tiantian ; Jiang, Qingqing ; Wu, Dan ; Hu, Yaqin ; Chen, Shiguo ; Ding, Tian ; Ye, Xingqian ; Liu, Donghong ; Chen, Jianchu

England: Elsevier Ltd

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