学術雑誌論文 Rapid and Simple Purification of Lysozyme from the Egg Shell Membrane

Kozuka, Miyuki  ,  Murao, Sato  ,  Yamane, Takuya  ,  Inoue, Tsutomu  ,  Ohkubo, Iwao  ,  Ariga, Hiroyoshi

61 ( 1 )  , pp.101 - 103 , 2015-05 , Center for Academic Publications Japan
ISSN:0301-4800
内容記述
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.
本文を読む

http://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/59544/1/manuscript.pdf

このアイテムのアクセス数:  回

その他の情報