Lysozyme-glucose stearic acid monoester conjugate formed through the maillard reaction as an antibacterial emulsifier

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 6, 2000, Pages 2044-2049

  Takahashi, Koji ^a   Lou, Xue Fang ^a   Ishii, Yasuhiro ^a   Hattori, Makoto ^a  

^a TOKYO UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (Japan)

Author keywords

Antimicrobial activity; Emulsifying ability; Fatty acylated saccharide; Lysozyme; Maillard reaction; Protein conjugation

Indexed keywords

ANTIINFECTIVE AGENT; EMULSIFYING AGENT; GLYCEROL STEARATE; GLYCOLIPID; LYSOZYME; LYSOZYME-GLUCOSE STEARIC ACID MONOESTER; PRONASE;

ARTICLE; BACTERICIDAL ACTIVITY; BACTERIUM; CHEMISTRY; CONJUGATION; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; DRUG CONFORMATION; DRUG EFFECT; EGG; EMULSION; ENZYME ACTIVITY; ENZYME DENATURATION; GLYCATION; HEN; METABOLISM; MICROBIOLOGICAL EXAMINATION; STRUCTURE ACTIVITY RELATION; THERMODYNAMICS;

ANTI-BACTERIAL AGENTS; BACTERIA; CALORIMETRY, DIFFERENTIAL SCANNING; EMULSIONS; GLYCOLIPIDS; MAILLARD REACTION; MICROBIAL SENSITIVITY TESTS; MURAMIDASE; PRONASE; THERMODYNAMICS;

EID: 0033933396     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990989c     Document Type: Article

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