Preparation and properties of dextran sulfate-lysozyme conjugate

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 14, 2009, Pages 6449-6454

  Alahdad, Zahra ^a   Ramezani, Roqhayeh ^a   Aminlari, Mahmoud ^a   Majzoobi, Mahsa ^a  

^a SHIRAZ UNIVERSITY   (Iran)

Author keywords

Dextran sulfate; Functional properties; Lysozyme; Mailiard reaction

Indexed keywords

ANTIINFECTIVE AGENT; DEXTRAN SULFATE; EMULSIFYING AGENT; LYSOZYME;

ARTICLE; CHEMISTRY; DRUG EFFECT; ENZYME STABILITY; ESCHERICHIA COLI; GLYCATION; HEAT; ION EXCHANGE CHROMATOGRAPHY; METABOLISM; MICROCOCCUS; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; SOLUBILITY; STAPHYLOCOCCUS AUREUS; STRUCTURE ACTIVITY RELATION;

ANTI-BACTERIAL AGENTS; CHROMATOGRAPHY, ION EXCHANGE; DEXTRAN SULFATE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIFYING AGENTS; ENZYME STABILITY; ESCHERICHIA COLI; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MAILLARD REACTION; MICROCOCCUS; MURAMIDASE; SOLUBILITY; STAPHYLOCOCCUS AUREUS; STRUCTURE-ACTIVITY RELATIONSHIP;

ESCHERICHIA; MICROCOCCUS LUTEUS; STAPHYLOCOCCUS AUREUS;

EID: 67650915292     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900246b     Document Type: Article

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