Improvement in the yield of lipophilized lysozyme by the combination with Maillard-type glycosylation

Nahrung - Food

Volumn 44, Issue 6, 2000, Pages 407-410

  Liu, S ^a   Azakami, H ^a   Kato, A ^a  

^a YAMAGUCHI UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI; NEGIBACTERIA;

ANTIINFECTIVE AGENT; CARBOHYDRATE; EGG WHITE; GALACTOMANNAN; LYSOZYME; MANNAN; PALMITIC ACID;

ARTICLE; CHEMISTRY; DRUG EFFECT; ESCHERICHIA COLI; FREEZE DRYING; GLYCATION; GLYCOSYLATION; MICROBIOLOGICAL EXAMINATION; MICROCOCCUS; POLYACRYLAMIDE GEL ELECTROPHORESIS;

ANTI-BACTERIAL AGENTS; CARBOHYDRATES; EGG WHITE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ESCHERICHIA COLI; FREEZE DRYING; GLYCOSYLATION; MAILLARD REACTION; MANNANS; MICROBIAL SENSITIVITY TESTS; MICROCOCCUS; MURAMIDASE; PALMITIC ACID;

EID: 0042724765     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20001201)44:6<407::AID-FOOD407>3.0.CO;2-1     Document Type: Article

References (12)

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