Emulsifying properties and bactericidal action of chitosan-lysozyme conjugates

被引：95

作者：

Song, Y ^{[1
]}

Babiker, EE ^{[1
]}

Usui, M ^{[1
]}

Saito, A ^{[1
]}

Kato, A ^{[1
]}

机构：

[1] Yamaguchi Univ, Dept Biol Chem, Yamaguchi 753, Japan

来源：

FOOD RESEARCH INTERNATIONAL | 2002年 / 35卷 / 05期

关键词：

chitosan; lysozyme; conjugates; functional properties; bactericidal activity;

D O I：

10.1016/S0963-9969(01)00144-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The solubility of chitosan was greatly improved by conjugation with lysozylne through Maillard-type protein-polysaccharide reaction. The emulsifying properties, especially emulsion stability, were improved by lysozyme-chitosan conjugation. The improvement in emulsifying properties was better in the conjugates of high molecular weight-type chitosan (HMC) than low molecular-type chitosan (LMC). The lysozyme-HMC conjugate has greatly improved emulsion stability at acidic pH. The conjugates have greatly enhanced bactericidal action against Escherichia coli K-12, a typical Gram-negative bacterium. Although the bactericidal activity of LMC was much lower than that of HMC, it was improved by conjugation with lysozyme. Thus, chitosanlysozyme conjugate can be used as a new functional ingredient having excellent emulsifying properties and bactericidal action. (C) 2002 Published by Elsevier Science Ltd.

引用

页码：459 / 466

页数：8

共 17 条

[1] Improvement in the functional properties of gluten by protease digestion or acid hydrolysis followed by microbial transglutaminase treatment [J].