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.
Marolia
K Z
KZ
Food Technology and Enzyme Engineering Division, Bhabha Atomic Research Centre, Bombay, India.
D'Souza
S F
SF
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