Use of Hen Egg White Lysozyme in the Food Industry
| Autor: | Stefano Morandi, Milena Brasca, Martin Hintersteiner, Tiziana Silvetti |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Preservative biology Lysozyme food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Clostridium tyrobutyricum Bacterial cell structure 03 medical and health sciences chemistry.chemical_compound 030104 developmental biology 0404 agricultural biotechnology chemistry Biochemistry media_common.cataloged_instance Peptidoglycan Food science European union Bacteria media_common Egg white |
| Zdroj: | Egg Innovation and Strategies for Improvement, pp. 233–242, 2017 info:cnr-pdr/source/autori:Silvetti T.; Morandi S.; Hintersteiner M.; Brasca M./titolo:Use of Hen Egg White Lysozyme in the Food Industry/titolo_volume:Egg Innovation and Strategies for Improvement/curatori_volume:/editore:/anno:2017 |
| Popis: | Lysozymes are a class of enzymes with antimicrobial properties that are widely found across the animal kingdom as a natural bactericide. Currently, lysozyme from the egg white of chicken eggs is the only lysozyme industrially applied for food applications. Lysozyme hydrolyses the β-1,4-glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine of peptidoglycan, the structural component of the bacterial cell walls. Lysozyme is effective mainly against Gram-positive bacteria, but its spectrum can be broadened toward Gram-negative bacteria through denaturation, chemical modifications, or by combining it with other preservatives. The safety and technological stability of lysozyme makes it an ideal preservative for food applications although European Union allergen legislation requires labeling. In cheese making, lysozyme accelerates ripening and prevents growth of Clostridium tyrobutyricum which is responsible for late blowing and off-flavors in cheese. Lysozyme also controls growth of lactic acid bacteria in wine and beer. Different types of food can be preserved by coating their surface with lysozyme. |
| Databáze: | OpenAIRE |
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