Extraction and utilization of egg white lysozyme
2012
Mija, Nina | Silvia, Rubţov | Leon, Bugan
In the era of advanced molecular technologies a great importance have the utilization of functional qualities of food ingredients. Lysozyme is one of the protein fractions of egg white that possess enzymatic and antibacterial qualities well pronounced. Lysozyme preparation, obtained experimentally was tested by turbidimetric method for estimating the antimicrobial qualities. Also, were studied physico-chemical and spectral characteristics of lysozyme preparation, emphasized the possibilities for their use in food preparation.
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Издатель Technical University of Moldova
Эту запись предоставил Technical University of Moldova