DSC, SDS-page and spectrophotometry for characterization of modified lysozyme

• Autorzy: Lesnierowski G. , Kijowski J. , Stangierski J.
• Języki publikacji: EN

Abstrakty

EN

The aim of the study was an attempt to apply selected analytical methods for the evaluation of preparations of modified lysozyme. Lysozyme isolated from hen egg white was modified using thermal, thermal-chemical, chemical and membrane methods and subsequently the obtained preparations were evaluated with the use of the spectrophotometric method, as well as electrophoresis and differential scanning calorimetry (DSC).

Słowa kluczowe

EN

differential scanning calorimetry; modified lysozyme; lysozyme modification; lysozyme; spectrophotometry; electrophoresis; lysozyme dimer; hydrolytic activity; food quality

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2003
• Tom: 06
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl/series/volume6/issue1/food/art-11.html

Twórcy

autor

Lesnierowski G.

• August Cieszkowski Agricultural University of Poznan, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Kijowski J.

autor

Stangierski J.

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