2. Academic Validation
  3. What is new in lysozyme research and its application in food industry? A review

What is new in lysozyme research and its application in food industry? A review

  • Food Chem. 2019 Feb 15:274:698-709. doi: 10.1016/j.foodchem.2018.09.017.
Tiantian Wu 1,  Qingqing Jiang 2,  Dan Wu 3,  Yaqin Hu 4,  Shiguo Chen 1,  Tian Ding 1,  Xingqian Ye 1,  Donghong Liu 1,  Jianchu Chen 1
Affiliations

Affiliations

  • 1 National Engineering Laboratory of Intelligent Food Technoklogy and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
  • 2 National Engineering Laboratory of Intelligent Food Technoklogy and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan.
  • 3 Zhiwei Guan Foods Co., Ltd, Hangzhou 311199, China.
  • 4 National Engineering Laboratory of Intelligent Food Technoklogy and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. Electronic address: [email protected].
PMID: 30372997 DOI: 10.1016/j.foodchem.2018.09.017
Abstract

Lysozyme, an important bacteriostatic protein, is widely distributed in nature. It is generally believed that the high efficiency of lysozyme in inhibiting gram-positive bacteria is caused by its ability to cleave the β-(1,4)-glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine. In recent years, there has been growing interest in modifying lysozyme via physical or chemical interactions in order to improve its sensitivity against gram-negative Bacterial strains. This review addresses some significant techniques, including sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), infrared (IR) spectra, fluorescence spectroscopy, nuclear magnetic resonance (NMR), UV-vis spectroscopy, circular dichroism (CD) spectra and differential scanning calorimetry (DSC), which can be used to characterize lysozymes and methods that modify lysozymes with carbohydrates to enhance their various physicochemical characteristics. The applications of biomaterials based on lysozymes in different food matrices are also discussed.

Keywords

Characterization; Food application; Lysozyme; Maillard reaction; Modification.

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