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Partial purification of hen egg white lysozyme by ethanol precipitation method and determination of the thermal stability of its lyophilized form
Lysozyme was partially purified from hen egg white by precipitation of non-lysozyme protein impurities during incubation in the prence of ethanol. The thermal stability of the obtained partially purified enzyme was also ...
Development of cellulose acetate based antimicrobial food packaging materials for controlled release of lysozyme
Antimicrobial packaging materials were obtained by incorporation of lysozyme into cellulose acetate (CA) films. In order to achieve controlled release of lysozyme, the structure of the films was changed from highly asymmetric ...