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Thermally and chemical-thermally modified lysozyme and its bacteriostatic activity

Published online by Cambridge University Press:  18 September 2007

G. Lesnierowski,
R. Cegielska-Radziejewska and
J. Kijowski
G. Lesnierowski*
Affiliation:
Department of Food Quality Management, A. Cieszkowski Agricultural University, Wojska Polskiego 31, 60-624 Poznań, Poland
R. Cegielska-Radziejewska
Affiliation:
Department of Food Quality Management, A. Cieszkowski Agricultural University, Wojska Polskiego 31, 60-624 Poznań, Poland
J. Kijowski
Affiliation:
Department of Food Quality Management, A. Cieszkowski Agricultural University, Wojska Polskiego 31, 60-624 Poznań, Poland
*
*Corresponding author: e-mail: lesnier@au.poznan.pl
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Abstract

Our investigations indicated a possibility to extend the range of lysozyme activity using thermal and chemical – thermal modification. We found that under the adopted conditions of modification a weakly acid environment (pH 5 – 6) promotes an increased polymerisation of lysozyme and makes it possible to obtain approx. 50% of polymers. It was observed that lysozyme concentration in the solution subjected to thermal modification, the pH value of the solution, the temperature and time of modification have a significant effect on the content of the forming polymers. It was found that the application of lysozyme modification leads to an increase in its antibacterial activity in a comparison to the activity of lysozyme monomer. The modified lysozyme did reduce viability of Gram-positive bacteria and Gramnegative bacteria.

Keywords

lysozymemonomerdimermodificationhydrolytic activitybacteriostatic activity

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Type
Reviews
Information
World's Poultry Science Journal , Volume 60 , Issue 3 , September 2004, pp. 303 - 310
Copyright
Copyright © Cambridge University Press 2004

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