A simple technique for the immobilization of lysozyme by cross-linking of hen egg white foam.
A novel technique has been described for the immobilization of lysozyme, naturally present in hen egg white by cross-linking the egg white foam with glutaraldehyde. This technique results in a mechanically stable and porous matrix exhibiting about 6-times the lytic activity against Micrococcus lysodeikticus cells, as compared to the unfoamed matrix. Foamed egg white matrix can be used for the continuous lysis of bacterial cells.
Food Technology and Enzyme Engineering Division, Bhabha Atomic Research Centre, Bombay, India.
K Z
KZ
Marolia
S F
SF
D'Souza
D000818:Animals; D002645:Chickens; D003432:Cross-Linking Reagents; D004527:Egg Proteins / Q000737:chemistry*; D004800:Enzymes, Immobilized / Q000737:chemistry*; D005260:Female; D005976:Glutaral / Q000737:chemistry*; D007700:Kinetics; D008722:Methods; D008837:Micrococcus; D009113:Muramidase / Q000737:chemistry*
D003432:Cross-Linking Reagents; D004527:Egg Proteins; D004800:Enzymes, Immobilized; D009113:Muramidase; D005976:Glutaral