Lysozyme separation from chicken egg white: a review

被引：0
|
作者：
Azin Shahmohammadi
机构：
[1] Food and Drug Administration,Research Center of oils and fats
[2] Kermanshah University of Medical sciences,undefined
来源：
European Food Research and Technology | 2018年 / 244卷
关键词：
Lysozyme; Chicken egg white; Separation; Purification methods;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Lysozyme (E.C. 3.2.1.17) is a glycoside hydrolase with an important role in antibacterial defense mechanism. Because of its bactericidal and bacteriostatic properties, lysozyme has various applications in the food industry. Therefore, the purification schemes of this enzyme are worth studying. About 3.5% of chicken egg white is lysozyme, so it is one of the best sources of the enzyme. The main purpose of this review is gathering and consolidating scattered information from different studies in the literature and also qualitative and quantitative comparison of the results of different applied methods in the area of lysozyme separation from chicken egg white.
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页码：577 / 593
页数：16
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