Results 21 to 30 of about 154,993 (197)
Extraction and Characterization of Lysozyme from Salted Duck Egg White
Foods, 2022 Salted duck egg white (SDEW), as the main by-product in the production process of salted egg yolk, has not been effectively used as a food resource because of its high salt concentration.
Xinjun Yao +5 more
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Journal of Chemical Engineering of Japan, 2023 The surfactant precipitation and recovery method (SPR method) consist of a precipitation step, that is precipitation of protein-surfactant complex by the addition of aqueous surfactant solution to aqueous protein solution, and a recovery step, that is ...
Takumi Kinugasa +3 more
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Impact of pH and protein hydrophobicity on norovirus inactivation by heat-denatured lysozyme
, 2020 Norovirus, the leading cause of non-bacterial food poisoning, is responsible for several outbreaks associated with bivalves and ready-to-eat food products worldwide.
クダ, タカシ +11 more
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Neisseria gonorrhoeae employs two protein inhibitors to evade killing by human lysozyme.
PLoS Pathogens, 2018 The bacterial pathogen Neisseria gonorrhoeae (Gc) infects mucosal sites rich in antimicrobial proteins, including the bacterial cell wall-degrading enzyme lysozyme.
Stephanie A Ragland +3 more
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The Effect of Luteolin and Luteoloside on the Secondary Structure of Lysozyme
Journal of Food Quality, 2021 The changes of lysozyme conformation in the absence and presence of luteolin and luteoloside were investigated by spectral analysis including fluorescence, UV, CD, Raman, and ATR-FTIR, and the biological activity of lysozyme was investigated by lysozyme ...
Yu Wu +7 more
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Bioscience, Biotechnology, and Biochemistry, 1998 While examining the taste of various proteins, we found that hen egg-white lysozyme, a bacteriolytic enzyme, had sweetness. Lysozymes from other sources such as turkey and soft-shelled turtle also showed sweetness with different tastes, heavy or light. In contrast, human lysozyme was tasteless.
MAEHASHI, Kenji, UDAKA, Shigezo
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Effect of lysozyme subphase and insertion on several lipid films [PDF]
, 2019 The influence of proteins on lipid monolayers is a subject of biological interest. In this work the influence of lysozyme on lipid films of stearic acid, oleic acid, cholesterol, DPPC and POPC has been studied.
Torrent Burgués, Juan, Raju, Rekha
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EFSA Journal, 2011 Following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver a scientific opinion related to a notification from the Oenological Products and Practices International Association ...
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)
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Mechanism of Reduced Glutathione Induced Lysozyme Defolding and Molecular Self-Assembly
Foods, 2023 The distinctive assembly behaviors of lysozyme (Lys) feature prominently in food, materials, biomedicine, and other fields and have intrigued many scholars. Although our previous work suggested that reduced glutathione (GSH) could induce lysozyme to form
Dashan Guo +5 more
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Metal-Ion Assisted Imprinted Hydrogels For Recognition Of Lysozyme
Düzce Üniversitesi Bilim ve Teknoloji Dergisi, 2021 Hydrogels exhibiting selectivity towards lysozyme were produced by metal-ion assisted-imprinting technology. A metal-chelate monomer N-vinyl-2-pyrrolidone is pre-assembled with the template molecule via assistance of Cu(II) ions and co-polymerized with 2-
Kemal Çetin
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