Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych: polymer formation

Sortuj według:

Ogranicz wyniki do:

Kinetics of particle formation in the graft polymerization of acrylic monomers onto polysaccharides

100%

Kislenko V. N., Litovchenko N. I.

Żywność Nauka Technologia Jakość. Suplement

2002

tom 09

nr 4

The kinetics of polymer particle formation and distribution of acrylic monomers between a solution and polymer particles at the graft polymerization of acrylic monomers onto polysaccharides have been investigated. The polyacrylic particle number increased at the first stage of polymerization of soluble monomers. At the second stage of polymerization, the number of particles was always constant. The concentration of adsorbed monomer decreased during the polymerization process. The monomer concentration in dispersed phase was higher than in solution. The mathematical model taking into account the rate of monomer polymerization, aggregation of oligomer radicals and their conformation changes, adsorption of monomer in the polymer particles has been proposed. Based on the experimental results, some constants of the process were calculated.

Separation, polymer formation and antibacterial activity of lysozyme

100%

Kijowski J., Lesnierowski G.

Polish Journal of Food and Nutrition Sciences

1999

tom 08

nr 3

Lysozyme (E.C.3.2.17) is widespread in nature and hen egg white is a rich source of the enzyme. Membrane isolation technique of lysozyme has a limited application because of poor yield and insufficient purity of product. The classic method based on the enzyme precipitation and crystallisation is still being used. The method is often replaced by ion exchange method that is also recommended for large-scale industrial purposes as efficient and not very expensive. The application of gel filtration gives highly homogenous lysozyme with the presence of certain amount of multimeric forms of enzyme. The amount of dimeric and other polymeric forms can be increased by thermal denaturation of the monomeric form. Irreversible formation of the lysozyme dimer makes the enzyme to be quite a novel antimicrobial agent against Gram-negative bacteria. A different mechanism of the action has been suggested for the dimeric form. Lysozyme monomeric form is known as a natural preservative with strong antimicrobial activity, especially against the Gram-positive bacteria. The enzyme extends the shelf-life of certain food products e.g. a row-chilled poultry by reducing the total count of bacteria as well as E.coli and enterococci. Lysozyme greatly affects Listeria monocytogenes and Clostridium botulinum but salmonellas demonstrate some resistance to the enzyme action.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Żywność Nauka Technologia Jakość. Suplement

1 Kijowski J.

1 Kislenko V. N.

1 Lesnierowski G.

1 Litovchenko N. I.

1 2002

1 1999

Wyniki wyszukiwania

Kinetics of particle formation in the graft polymerization of acrylic monomers onto polysaccharides

Separation, polymer formation and antibacterial activity of lysozyme