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Lysozyme: Just an additive or a technological aid as well?
- Source :
- Food Additives & Contaminants Part A; September 1992, Vol. 9 Issue: 5 p427-433, 7p
- Publication Year :
- 1992
-
Abstract
- The effects of lysozyme on coagulation of milk and cheese making were studied by means of the gelograph, tristimulus colorimetry, ANS-fluorescence (hydrophobicity) and SDS-PAGE. Lysozyme binding to caseins caused structural differences during coagulation and it is proposed that, if the products have similar qualitative properties, lysozyme might be used as a technological aid giving shorter clotting times and higher yields.
Details
- Language :
- English
- ISSN :
- 19440049 and 19440057
- Volume :
- 9
- Issue :
- 5
- Database :
- Supplemental Index
- Journal :
- Food Additives & Contaminants Part A
- Publication Type :
- Periodical
- Accession number :
- ejs17703532
- Full Text :
- https://doi.org/10.1080/02652039209374094