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Title
  • en Rapid and Simple Purification of Lysozyme from the Egg Shell Membrane
Creator
    • en Kozuka, Miyuki
    • en Murao, Sato
    • en Yamane, Takuya
    • en Inoue, Tsutomu
Accessrights open access
Subject
  • Other en lysozyme
  • Other en eggshell membrane
  • Other en rapid and simple purification
  • NDC 499
Description
  • Abstract en Lysozyme (EC 3.2.1.17) is a hydrolytic enzyme that cleaves the β-(1, 4)-glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine in peptidoglycan, a major bacterial cell wall polymer. In the food industry, lysozyme is used as an additive mainly in the production of wine and beer. Lysozyme was found to be localized in the egg shell membrane. In this study, we found that lysozyme was easily purified from the egg shell membrane and that the enzyme also had an antibacterial activity. Furthermore, we found that the antibacterial activity of purified lysozyme from the egg shell membrane was lower than that of purified lysozyme from the egg white at alkaline pH. The method for rapid purification of lysozyme developed in this study should contribute to food industry.
Publisher en Center for Academic Publications Japan
Date
    Issued2015-05
Language
  • eng
Resource Type journal article
Version Type AM
Identifier HDL http://hdl.handle.net/2115/59544
Relation
  • isVersionOf DOI https://doi.org/10.3177/jnsv.61.101
  • PMID 25994146
Journal
    • PISSN 0301-4800
      • en Journal of Nutritional Science and Vitaminology
      • Volume Number61 Issue Number1 Page Start101 Page End103
File
Oaidate 2023-07-26