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

•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 n...

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Bibliographic Details
Published in:Food chemistry 2019-02, Vol.274, p.698-709
Main Authors: Wu, Tiantian, Jiang, Qingqing, Wu, Dan, Hu, Yaqin, Chen, Shiguo, Ding, Tian, Ye, Xingqian, Liu, Donghong, Chen, Jianchu
Format: Article
Language:English
Subjects:
antibacterial properties
biocompatible materials
calorimetry
Characterization
circular dichroism spectroscopy
fluorescence emission spectroscopy
Food application
food chemistry
Food Industry
Gram-negative bacteria
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
N-acetylglucosamine
nuclear magnetic resonance spectroscopy
polyacrylamide gel electrophoresis
Static Electricity
ultraviolet-visible spectroscopy
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