A SIMPLE TECHNIQUE FOR THE IMMOBILIZATION OF LYSOZYME BY CROSS-LINKING OF HEN EGG-WHITE FOAM

被引：4

作者：

MAROLIA, KZ ^{[1
]}

DSOUZA, SF ^{[1
]}

机构：

[1] BHABHA ATOM RES CTR,DIV FOOD TECHNOL & ENZYME ENGN,BOMBAY 400085,INDIA

来源：

JOURNAL OF BIOCHEMICAL AND BIOPHYSICAL METHODS | 1993年 / 26卷 / 2-3期

关键词：

IMMOBILIZATION; POROUS SUPPORT; LYSOZYME; HEN EGG WHITE; GLUTARALDEHYDE; CROSS-LINKING;

D O I：

10.1016/0165-022X(93)90044-O

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

A novel technique has been described for the immobilization of lysozyme, naturally present in hen egg white by cross-linking the egg white foam with glutaraldehyde. This technique results in a mechanically stable and porous matrix exhibiting about 6-times the lytic activity against Micrococcus lysodeikticus cells, as compared to the unfoamed matrix. Foamed egg white matrix can be used for the continuous lysis of bacterial cells.

引用

页码：143 / 147

页数：5

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