General characteristics of the influence of surfactants on the bacteriolytic activity of lysozyme based on the example of enzymatic lysis of Lactobacillus plantarum cells in the presence of Tween 21 and SDS

Lu, Wenjia; Smirnov, Sergey; Левашов, П. А.

doi:10.1016/j.bbrc.2021.08.060

Cited by 7 publications

(1 citation statement)

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“…The surfactants combine with lysozyme to form a complex. The hydrophilic group of the surfactant binds to the enzyme through hydrogen bonding [ 31 ], reducing the lysozyme activity.…”

Section: Resultsmentioning

confidence: 99%

Extraction and Characterization of Lysozyme from Salted Duck Egg White

Yao

Guo

et al. 2022

Foods

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Salted duck egg white (SDEW), as the main by-product in the production process of salted egg yolk, has not been effectively used as a food resource because of its high salt concentration. This study creatively used isoelectric point precipitation, ultrafiltration, and cation exchange to separate and purify lysozyme from SDEW and preliminarily explored the enzymatic properties of lysozyme. The results showed that the relative molecular weight of lysozyme was about 14 KDa, and the specific activity of lysozyme reached 18,300 U/mg. Lysozyme had good stability in the temperature range of 30 °C to 60 °C and pH of 4 to 7. Metal ions, Fe2+, Cu2+, and Zn2+, strongly inhibited lysozyme activity. Different surfactants showed certain inhibition effects on lysozyme from SDEW, among which glycerin had the strongest inhibitory effect. This study aimed to provide a theoretical reference for industrial purification and production of lysozyme from SDEW.

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“…The surfactants combine with lysozyme to form a complex. The hydrophilic group of the surfactant binds to the enzyme through hydrogen bonding [ 31 ], reducing the lysozyme activity.…”

Section: Resultsmentioning

confidence: 99%