Lipophilization of lysozyme by short and middle chain fatty acids

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 2, 2000, Pages 265-269

  Liu, Shu Tao ^a   Sugimoto, Taisuke ^a,b   Azakami, Hiroyuki ^a   Kato, Akio ^a  

^a YAMAGUCHI UNIVERSITY   (Japan)

^b KYOTO UNIVERSITY   (Japan)

Author keywords

Bactericidal action; Enzymatic activity; Lipophilization; Lysozyme; Thermal stability

Indexed keywords

CHITIN; DECANOIC ACID; EGG WHITE; ETHYLENE GLYCOL; FATTY ACID; HEXANOIC ACID; LYSOZYME; MEDIUM CHAIN FATTY ACID; MYRISTIC ACID; SHORT CHAIN FATTY ACID;

ANIMAL; ARTICLE; BACTERICIDAL ACTIVITY; CHICKEN; CIRCULAR DICHROISM; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME METABOLISM; ENZYME STABILITY; ENZYME STRUCTURE; GRAM NEGATIVE BACTERIUM; HEAT; LIPOPHILICITY; METABOLISM; STRUCTURE ANALYSIS; THERMOSTABILITY;

ANIMALS; CHICKENS; EGG WHITE; ENZYME STABILITY; FATTY ACIDS; HEAT; MURAMIDASE;

ANIMALIA; BACTERIA (MICROORGANISMS); GALLUS GALLUS; NEGIBACTERIA;

EID: 0033999224     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9904822     Document Type: Article

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