Title |
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Rapid and Simple Purification of Lysozyme from the Egg Shell Membrane
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Creator |
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Accessrights |
open access |
Subject |
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Other
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lysozyme
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Other
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eggshell membrane
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Other
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rapid and simple purification
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NDC
499
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Description |
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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.
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Publisher |
en
Center for Academic Publications Japan
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Date |
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Language |
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Resource Type |
journal article |
Version Type |
AM |
Identifier |
HDL
http://hdl.handle.net/2115/59544
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Relation |
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isVersionOf
DOI
https://doi.org/10.3177/jnsv.61.101
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PMID
25994146
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Journal |
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Journal of Nutritional Science and Vitaminology
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Volume Number61
Issue Number1
Page Start101
Page End103
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File |
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Oaidate |
2023-07-26 |