Emulsifying properties and bactericidal action of chitosan–lysozyme conjugates

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• 作者：Song ; Youtao ; Babiker ; Elfadil E. ; Usui ; Masakatsu ; Saito ; Akira ; Kato ; Akio
• 关键词：Chitosan ; Lysozyme ; Conjugates ; Functional properties ; Bactericidal activity
• 刊名：Food Research International
• 出版年：2002
• 出版时间：2002
• 年：2002
• 卷：35
• 期：5
• 页码：459-466
• 全文大小：306 K

文摘

The solubility of chitosan was greatly improved by conjugation with lysozyme through Maillard-type protein–polysaccharide reaction. The emulsifying properties, especially emulsion stability, were improved by lysozyme–chitosan conjugation. The improvement in emulsifying properties was better in the conjugates of high molecular weight-type chitosan (HMC) than low molecular-type chitosan (LMC). The lysozyme–HMC conjugate has greatly improved emulsion stability at acidic pH. The conjugates have greatly enhanced bactericidal action against Escherichia coil K-12, a typical Gram-negative bacterium. Although the bactericidal activity of LMC was much lower than that of HMC, it was improved by conjugation with lysozyme. Thus, chitosan–lysozyme conjugate can be used as a new functional ingredient having excellent emulsifying properties and bactericidal action.