BIFUNCTIONAL LYSOZYME GALACTOMANNAN CONJUGATE HAVING EXCELLENT EMULSIFYING PROPERTIES AND BACTERICIDAL EFFECT

被引：109
作者：
NAKAMURA, S
KATO, A
KOBAYASHI, K
机构：
[1] YAMAGUCHI UNIV,DEPT BIOCHEM,YAMAGUCHI 753,JAPAN
[2] UBE COLL,DEPT FOOD & NUTR,YAMAGUCHI 755,JAPAN
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 05期
关键词：
D O I：
10.1021/jf00017a005
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Lysozyme-galactomannan conjugate prepared through controlled Maillard reaction revealed excellent emulsifying properties and antimicrobial properties. The lytic activity of the conjugate remained about 80% that of native lysozyme when measured by using Micrococcus lysodeikticus as a substrate. The emulsifying properties of the conjugate were superior to those of commercial emulsifiers. The emulsifying activity and stability of the lysozyme-galactomannan conjugate were not affected in the presence of 0.2 M NaCl and in acidic pH, while those of commercial emulsifiers were decreased. In addition, the lysozyme-galactomannan conjugate exhibited a lethal antimicrobial effect against Gram-negative bacteria.
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页码：735 / 739
页数：5
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