Lysozyme (E.C.22.214.171.124) is an enzymatic protein, found commonly in nature, exhibiting a number of highly useful properties, the most important one being its ability to hydrolyze specific polysaccharides making up the cell wall of bacteria. Modified from the monomeric to dimeric form, the enzyme has additional, valuable properties, including its enhanced bactericidal activity against Gram-negative bacteria, including numerous important pathogenic bacteria. Modified lysozyme is therefore of much interest not only for the food industry, where it is used for food presentation, but also for medicine, veterinary medicine, and pharmacology, where it is used for combating a variety of infections, as a natural antibiotic, and an immune stimulant. Thus, the incorporation of lysozyme modification methods in further studies on this enzyme is highly advisable, and as such – urgent, since the effects of these investigations are awaited by both science and practice. In this study the undertaken investigations aimed at developing methods (ways) of physico-chemical lysozyme modification causing its oligomerization, increasing the antibacterial activity of this enzyme. Out of the four original solutions of lysozyme modification, each may be successfully applied to generate its oligomerization. It was shown that using the thermal and thermo-chemical methods it was possible to produce preparations containing approximately 57% of oligomers, including 34-43% of dimer. The application of low temperatures during chemical modification of the enzyme at the simultaneous considerable prolongation of the process resulted in producing preparations which contained 60-80% of oligomers, including over 40% of dimer. Another solution yielding a good effect of enzyme polymerization was to apply membrane processes. As a result of such a modification run under appropriate pressure, temperature and acidity conditions, the preparations contained over 50% of oligomers. Upon slight adaptation of process lines, this method of enzyme modification could be successfully applied in plants using membrane systems in egg processing.
|MLA||Leśnierowski, Grzegorz. "Nowe sposoby fizykochemicznej modyfikacji lizozymu." Nauka Przyr. Technol. 3.4 (2009): #130.|
|APA||Grzegorz Leśnierowski (2009). Nowe sposoby fizykochemicznej modyfikacji lizozymu. Nauka Przyr. Technol. 3 (4), #130|
|ISO 690||LEśNIEROWSKI, Grzegorz. Nowe sposoby fizykochemicznej modyfikacji lizozymu. Nauka Przyr. Technol., 2009, 3.4: #130.|
Katedra Zarządzania Jakością Żywności
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