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He X, Li M, Liu Y, Nian Y, Hu B. Purification of Egg White Lysozyme Determines the Downstream Fibrillation of Protein and Co-assembly with Phytochemicals to Form Edible Hydrogels Regulating the Lipid Metabolism. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9432-9441. [PMID: 35876899 DOI: 10.1021/acs.jafc.2c03363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Although the synthetic chemistry or synthetic biological systems have already shown the power of biomaterials engineering, natural bioresource matter is still a valuable library of raw ingredients for the production of biomaterials, in particular, the edible ones. However, the influence of upstream isolation and purification of the raw materials on their performance in the downstream processing procedures is still unexplored, which is essential for the engineering of biomaterials. Based on the comparison of conventional techniques, heating-induced precipitation combined with resin-blending ion exchange was developed as a simple and cheap method for the utilization of egg whites to produce the lysozyme that is found to be exclusively feasible for fibrillation. Even with similar purities, only the lysozyme prepared by this method could be utilized to form ordered linear aggregate fibrils. Fibrillation was recently pursued as a new approach to utilize bioresource mass for high-tech end-products. Phytochemicals, totally replacing salts, induced the lysozyme fibrils to form hydrogels spontaneously, which was further demonstrated in an in vivo study to prevent obesity induced by a high-fat diet (HFD) by reducing lipid absorption and lipogenesis, promoting energy expenditure, and inhibiting inflammation. The agri-food bioresource was successfully employed as a proof of concept in edible biomedical materials for the regulation of lipid metabolism.
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Affiliation(s)
- Xiaoqian He
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Min Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Yanhua Liu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Yingqun Nian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Bing Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R. China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510640, China
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Wengerska K, Spustek D, Krakowiak D, Drabik K, Batkowska J. Rearing system, utility type and hens’ age as a factor modifying lysozyme's hydrolytic activity. ROCZNIKI NAUKOWE POLSKIEGO TOWARZYSTWA ZOOTECHNICZNEGO 2021. [DOI: 10.5604/01.3001.0015.4318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
<b>The aim of study was to analyze the impact of the utility type, age and rearing system of hens on egg quality traits and the enzymatic activity of egg albumen lysozyme (LA). The material consisted of 120 eggs from two genotypes of hens: Hy-Line Brown and parent stock of Ross 308. Laying-type hens were reared divided into 2 systems: intensive (litter, balanced feed) and extensive (open runs, farm fodders). The second source of material was hens age (29, 33, 41, 53 and 70 wks) of the parent stock.. Stocks were differentiated in terms of the hens age (29, 33, 41, 53 and 70 wks). Eggs quality traits and LA were evaluated.
The LA of was higher in eggs from laying than from broiler breeder hens. It decreased with the hens’ age and increased with albumen mass, it was also positively correlated with albumen height and Haugh's units. The rearing system considerably modified mass of egg and albumen and the dense albumen height, but does not affect the LA.
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Affiliation(s)
- Karolina Wengerska
- Institute of Biological Basis of Animal Production, University of LIfe Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland
| | - Damian Spustek
- Students’ Research Group of Poultry Biology, Breeding and Management, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland
| | - Dominika Krakowiak
- Students’ Research Group of Poultry Biology, Breeding and Management, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland
| | - Kamil Drabik
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland
| | - Justyna Batkowska
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland
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Xu P, Wang Y, Chen J, Wei X, Xu W, Ni R, Meng J, Zhou Y. Development of deep eutectic solvent-based aqueous biphasic system for the extraction of lysozyme. Talanta 2019; 202:1-10. [DOI: 10.1016/j.talanta.2019.04.053] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2018] [Revised: 04/15/2019] [Accepted: 04/19/2019] [Indexed: 12/29/2022]
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Chang C, Lahti T, Tanaka T, Nickerson MT. Egg proteins: fractionation, bioactive peptides and allergenicity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5547-5558. [PMID: 29797412 DOI: 10.1002/jsfa.9150] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 05/01/2018] [Accepted: 05/20/2018] [Indexed: 06/08/2023]
Abstract
Eggs are an important source of macro and micronutrients within the diet, comprised of proteins, lipids, vitamins, and minerals. They are constituted by a shell, the white (containing 110 g kg-1 proteins: ovalbumin, ovotransferrin, ovomucoid, lysozyme and ovomucin), and the yolk (containing 150-170 g kg-1 proteins: lipovitellins, phosvitin, livetins, and low-density lipoproteins). Owing to their nutritional value and biological characteristics, both the egg white and yolk proteins are extensively fractionated using different techniques (e.g., liquid chromatography, ultrafiltration, electrophoresis, and chemical precipitation), in which liquid chromatography is the most commonly used technique to obtain individual proteins with high protein recovery and purity to develop novel food products. However, concerns over allergenic responses induced by certain egg proteins (e.g., ovomucoid, ovalbumin, ovotransferrin, lysozyme, α-livetin, and lipoprotein YGP42) limit their widespread use. As such, processing technologies (e.g., thermal processing, enzymatic hydrolysis, and high-pressure treatment) are investigated to reduce the allergenicity by conformational changes. In addition, biological activities (e.g., antioxidant, antimicrobial, antihypertensive, and anticancer activities) associated with egg peptides have received more attention, in which enzyme hydrolysis is demonstrated as a promising way to break polypeptides sequences and produce bioactive peptides to provide nutritional and therapeutic benefits for human health. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Chang Chang
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | | | - Takuji Tanaka
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
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Guo J, Filpponen I, Johansson LS, Mohammadi P, Latikka M, Linder MB, Ras RHA, Rojas OJ. Complexes of Magnetic Nanoparticles with Cellulose Nanocrystals as Regenerable, Highly Efficient, and Selective Platform for Protein Separation. Biomacromolecules 2017; 18:898-905. [PMID: 28199100 DOI: 10.1021/acs.biomac.6b01778] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
We present an efficient approach to develop cellulose nanocrystal (CNC) hybrids with magnetically responsive Fe3O4 nanoparticles that were synthesized using the (Fe3+/Fe2+) coprecipitation. After 2,2,6,6-tetramethylpiperidine-1-oxyl radical (TEMPO)-catalyzed oxidation of CNC, carbodiimide (EDC/NHS) was used for coupling amine-containing iron oxide nanoparticles that were achieved by dopamine ligand exchange (NH2-Fe3O4 NPs). The as-prepared hybrids (Fe3O4@CNC) were further complexed with Cu(II) ions to produce specific protein binding sites. The performance of magnetically responsive Cu-Fe3O4@CNC hybrids was assessed by selectively separating lysozyme from aqueous media. The hybrid system displayed a remarkable binding capacity with lysozyme of 860.6 ± 14.6 mg/g while near full protein recovery (∼98%) was achieved by simple elution. Moreover, the regeneration of Fe3O4@CNC hybrids and efficient reutilization for protein separation was demonstrated. Finally, lysozyme separation from matrices containing egg white was achieved, thus revealing the specificity and potential of the presented method.
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Affiliation(s)
- Jiaqi Guo
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University , FI-00076 Aalto, Finland
| | - Ilari Filpponen
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University , FI-00076 Aalto, Finland.,Alabama Center for Paper and Bioresource Engineering, Department of Chemical Engineering, Auburn University , Auburn, Alabama 36849-5127, United States
| | - Leena-Sisko Johansson
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University , FI-00076 Aalto, Finland
| | - Pezhman Mohammadi
- Alabama Center for Paper and Bioresource Engineering, Department of Chemical Engineering, Auburn University , Auburn, Alabama 36849-5127, United States
| | - Mika Latikka
- Department of Applied Physics, School of Science, Aalto University , FI-00076 Aalto, Finland
| | - Markus B Linder
- Alabama Center for Paper and Bioresource Engineering, Department of Chemical Engineering, Auburn University , Auburn, Alabama 36849-5127, United States
| | - Robin H A Ras
- Department of Applied Physics, School of Science, Aalto University , FI-00076 Aalto, Finland
| | - Orlando J Rojas
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University , FI-00076 Aalto, Finland.,Department of Applied Physics, School of Science, Aalto University , FI-00076 Aalto, Finland.,Departments of Forest Biomaterials and Chemical and Biomolecular Engineering, North Carolina State University , Raleigh, North Carolina 27695, United States
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Erol K, Köse K, Uzun L, Say R, Denizli A. Polyethyleneimine assisted-two-step polymerization to develop surface imprinted cryogels for lysozyme purification. Colloids Surf B Biointerfaces 2016; 146:567-76. [DOI: 10.1016/j.colsurfb.2016.06.060] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2016] [Revised: 06/21/2016] [Accepted: 06/28/2016] [Indexed: 11/16/2022]
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8
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Çimen D, Türkmen D, Denizli A. Poly-(l)-histidine immobilized cryogels for lysozyme purification. ADSORPT SCI TECHNOL 2016. [DOI: 10.1177/0263617416664453] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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Abeyrathne E, Ahn D. 2. Isolation of value-added components from egg white and their potential uses in food, nutraceutical and pharmaceutical industries. HANDBOOK OF EGGS IN HUMAN FUNCTION 2015. [DOI: 10.3920/978-90-8686-804-9_2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- E.D.N.S. Abeyrathne
- Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
- Department of Animal Science, Iowa State University, Ames, IA 50010, USA
| | - D.U. Ahn
- Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
- Department of Animal Science, Iowa State University, Ames, IA 50010, USA
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Comparison of Two Different Reactive Dye Immobilized Poly(Hydroxyethyl Methacrylate) Cryogel Discs for Purification of Lysozyme. Appl Biochem Biotechnol 2015; 175:2795-805. [DOI: 10.1007/s12010-014-1454-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2014] [Accepted: 12/15/2014] [Indexed: 01/08/2023]
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12
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Wang Z, Fang W, Li L, Li Y, Yu X, Gu Q, Zhou F. Effects of an ionic liquid as an additive on the thermal denaturation/degradation of lysozyme crystals. ASIA-PAC J CHEM ENG 2014. [DOI: 10.1002/apj.1855] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Zhanzhong Wang
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 People's Republic of China
| | - Wenzhi Fang
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 People's Republic of China
| | - Lijie Li
- College of Food Science and Engineering; Inner Mongolia Agricultural University; Hohhot 010018 People's Republic of China
| | - Yan Li
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 People's Republic of China
| | - Xiaoting Yu
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 People's Republic of China
| | - Qing Gu
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 People's Republic of China
| | - Fengjuan Zhou
- School of Chemical Engineering and Technology; Tianjin University; Tianjin 300072 People's Republic of China
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Doosh KS, Abdul-Rahm SM. Effect of Lysozyme Isolated from Hen Egg White in Elongation the Shelf Life of Iraqi Soft Cheese Made from Buffalo Milk. ACTA ACUST UNITED AC 2014. [DOI: 10.3923/pjn.2014.635.641] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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14
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Abeyrathne EDNS, Lee HY, Ahn DU. Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg white. Poult Sci 2014; 93:1001-9. [PMID: 24706978 DOI: 10.3382/ps.2013-03403] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Ovalbumin, ovotransferrin, ovomucin, and lysozyme are a few of the egg white proteins that can be used as functional components. The objective of this study was to develop a simple, sequential separation method for multiple proteins from egg white. Separated proteins are targeted for human use, and thus any toxic compounds were excluded. The methods for individual components and the sequential separation were practiced in laboratory scale first, and then tested for scale-up. Lysozyme was separated first using FPC3500 cation exchange resin and then ovomucin using isoelectric precipitation. Ovalbumin and ovotransferrin were separated from the lysozyme- and ovomucin-free egg white by precipitating ovotransferrin first using 5.0% (wt/vol) (NH4)2SO4 and 2.5% (wt/vol) citric acid combination. After centrifugation, the supernatant (S1) was used for ovalbumin separation and the precipitant was dissolved in water, and reprecipitated using 2.0% ammonium sulfate (wt/vol) and 1.5% citric acid (wt/vol) combination. The precipitant was used as ovotransferrin fraction, and the supernatant (S2) was pooled with the first supernatant (S1), desalted using ultrafiltration, and then heat-treated to remove impurities. The yield of ovomucin and ovalbumen was >98% and that of ovotransferrin and lysozyme was >82% for both laboratory and scale-up preparations. The SDS-PAGE and western blotting of the separated proteins, except for ovomucin, showed >90% purity. The ELISA results indicated that the activities of separated ovalbumin, ovotransferrin, and lysozyme were >96%. The protocol separated 4 major proteins in sequence, and the method was simple and easily scaled up.
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Affiliation(s)
- E D N S Abeyrathne
- WCU Biomodulation Major, Department of Agricultural Biotechnology, College of Agriculture and Life Science, Seoul National University, Seoul 151-742, Korea
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15
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Affinity adsorption of lysozyme with Reactive Red 120 modified magnetic chitosan microspheres. Food Chem 2014; 145:749-55. [DOI: 10.1016/j.foodchem.2013.08.104] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2013] [Revised: 07/15/2013] [Accepted: 08/27/2013] [Indexed: 11/20/2022]
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Abeyrathne EDNS, Lee HY, Ahn DU. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents--a review. Poult Sci 2014; 92:3292-9. [PMID: 24235241 DOI: 10.3382/ps.2013-03391] [Citation(s) in RCA: 224] [Impact Index Per Article: 22.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Egg white contains many functionally important proteins. Ovalbumin (54%), ovotransferrin (12%), ovomucoid (11%), ovomucin (3.5%), and lysozyme (3.5%) are among the major proteins that have high potentials for industrial applications if separated. The separation methods for these proteins from egg white have been developed since early 1900, but preparation methods of these proteins for commercial applications are still under development. Simplicity and scalability of the methods, use of nontoxic chemicals for the separation, and sequential separation for multiple proteins are very important criteria for the commercial production and application of these proteins. The separated proteins can be used in food and pharmaceutical industry as is or after modifications with enzymes. Ovotransferrin is used as a metal transporter, antimicrobial, or anticancer agent, whereas lysozyme is mainly used as a food preservative. Ovalbumin is widely used as a nutrient supplement and ovomucin as a tumor suppression agent. Ovomucoid is the major egg allergen but can inhibit the growth of tumors, and thus can be used as an anticancer agent. Hydrolyzed peptides from these proteins showed very good angiotensin I converting enzyme inhibitory, anticancer, metal binding, and antioxidant activities. Therefore, separation of egg white proteins and the productions of bioactive peptides from egg white proteins are emerging areas with many new applications.
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Affiliation(s)
- E D N S Abeyrathne
- WCU Biomodulation Major, Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, Seoul 151-742, Korea; and
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Ow SY, Dunstan DE. The effect of concentration, temperature and stirring on hen egg white lysozyme amyloid formation. SOFT MATTER 2013; 9:9692-701. [PMID: 26029778 DOI: 10.1039/c3sm51671g] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Lysozyme is associated with hereditary systemic amyloidosis in humans. Hen egg white lysozyme (HEWL) has been extensively studied as an amyloid forming protein. In this study, we investigated HEWL amyloid formation over a range of temperatures at two stirring speeds and at low concentrations to avoid gel formation. The amyloid fibril formation was found to follow first order kinetics with the rate determining step being the unfolding of the lysozyme. Both the rate of formation and final amount of amyloid formed show maxima with temperature at approximately at 65 °C. CD measurements show that the lysozyme is unfolded by 55 °C. The decrease in amyloid formation at temperatures above 65 °C is attributed to competing amorphous aggregation. The majority of the non-fibrillar aggregates are small and uniform in size with a few larger amorphous aggregates observed in the AFM images.
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Affiliation(s)
- Sian-Yang Ow
- Department of chemical and biomolecular engineering, The University of Melbourne, Vic. 3010, Australia
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Abeyrathne NS, Lee HY, Ahn DU. Sequential Separation of Lysozyme and Ovalbumin from Chicken Egg White. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.4.501] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Du Z, Zhang S, Zhou C, Liu M, Li G. Dynamic layer-by-layer self-assembly of multi-walled carbon nanotubes on quartz wool for on-line separation of lysozyme in egg white. Talanta 2012; 94:104-10. [DOI: 10.1016/j.talanta.2012.03.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2012] [Revised: 02/29/2012] [Accepted: 03/02/2012] [Indexed: 11/27/2022]
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Díaz Borbón V, Ulrich J. Solvent freeze out crystallization of lysozyme from a lysozyme-ovalbumin mixture. CRYSTAL RESEARCH AND TECHNOLOGY 2012. [DOI: 10.1002/crat.201200073] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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CHEN SHIANGLIANG, WENG YIHMING, HUANG JANJENG, LIN KOUJOONG. PHYSICOCHEMICAL CHARACTERISTICS AND BACTERIOSTATIC ABILITY OF MODIFIED LYSOZYME FROM LACTIC ACID-INDUCED GELLED EGG WHITE POWDER. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2011.00584.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Jiang CM, Wang MC, Chang WH, Chang HM. Isolation of Lysozyme from Hen Egg Albumen by Alcohol-Insoluble Cross-Linked Pea Pod Solid Ion-Exchange Chromatography. J Food Sci 2008. [DOI: 10.1111/j.1365-2621.2001.tb16086.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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23
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Antimicrobial and antioxidant activity of edible zein films incorporated with lysozyme, albumin proteins and disodium EDTA. Food Res Int 2007. [DOI: 10.1016/j.foodres.2006.08.007] [Citation(s) in RCA: 84] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Mecitoğlu Ç, Yemenicioğlu A, Arslanoğlu A, Elmacı ZS, Korel F, Çetin AE. Incorporation of partially purified hen egg white lysozyme into zein films for antimicrobial food packaging. Food Res Int 2006. [DOI: 10.1016/j.foodres.2005.05.007] [Citation(s) in RCA: 109] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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