Preparation of and studies on the functional properties and bactericidal activity of the lysozyme-xanthan gum conjugate

LWT

Volumn 57, Issue 2, 2014, Pages 594-602

  Hashemi, Marjan Mohammadi ^a   Aminlari, Mahmoud ^a   Moosavinasab, Marzieh ^a  

^a SHIRAZ UNIVERSITY   (Iran)

Author keywords

Antibacterial; Conjugate; Lysozyme; Xanthan gum

Indexed keywords

CHEMICAL REACTIONS; EMULSIFICATION; ENZYME ACTIVITY; GLYCOSYLATION; XANTHAN GUM;

ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL PROPERTIES; ANTIBACTERIALS; BACTERICIDAL ACTIVITY; CONJUGATE; FUNCTIONAL PROPERTIES; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIUM; MAILLARD REACTION; SPECTRA'S;

ESCHERICHIA COLI;

ESCHERICHIA COLI; NEGIBACTERIA; POSIBACTERIA; STAPHYLOCOCCUS AUREUS;

EID: 84896549359     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.01.040     Document Type: Article

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