EFFECT OF ENVIRONMENTAL CONDITIONS ON CHANGE IN PROPERTIES OF LYSOZYME IN HEN EGG WHITE
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2012, Vol 19, Issue 3
Abstract
Lysozyme is a hydrolytic enzyme having the capacity to decompose bacterial cell walls. It constitutes a mechanism of natural, primary protection for the embryo developing in the egg. The egg white is a rich source of lysozyme used to produce the enzyme on an industrial scale. The objective of this study was to determine the changes in the lysozyme of a native egg white resulting from storing either the raw whole eggs or the separated egg whites under the conditions similar to those of the egg incubation during hatching i.e. approximately at 40 °C for 20 days.
Authors and Affiliations
Grzegorz Leśnierowski, Robert Borowiak
Keywords
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- EP ID EP116257
- DOI 10.15193/zntj/2012/82/077-087
- Views 60
- Downloads 0
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