title: Enhancement in the lysozyme activity of the hen egg white foam matrix by cross-linking in the presence of N-acetyl glucosamine.
abstract: Lysozyme naturally present in raw hen egg white was immobilized by cross-linking the egg white foam with glutaraldehyde. Inclusion of N-acetyl glucosamine, a competitive inhibitor of lysozyme, was found to enhance the yield of lysozyme activity by fivefold.
authors.affiliation: Nuclear Agriculture and Biotechnology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, India.
authors.forename: K Z
authors.initials: KZ
authors.lastname: Marolia
authors.forename: S F
authors.initials: SF
authors.lastname: D'Souza
mesh_terms: D000818:Animals; D002642:Chick Embryo / Q000201:enzymology*; D003432:Cross-Linking Reagents / Q000494:pharmacology*; D005944:Glucosamine / Q000031:analogs & derivatives* / Q000494:pharmacology*; D007700:Kinetics; D009113:Muramidase / Q000378:metabolism*; D010063:Ovum / Q000201:enzymology*; D013997:Time Factors
chemical_list: D003432:Cross-Linking Reagents; D009113:Muramidase; D005944:Glucosamine