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 SM ISO690:2012MIJA, Nina, RUBTSOV, Silvia, BUGAN, Leon. Extraction and utilization of egg white lysozyme. In: Modern Technologies in the Food Industry, Ed. 1, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, Vol.1, pp. 434-439. ISBN 978-9975-87-428-1. |
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| Modern Technologies in the Food Industry Vol.1, 2012 |
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Conferința "Modern Technologies in the Food Industry" 1, Chişinău, Moldova, 1-3 noiembrie 2012 | ||||||
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| Pag. 434-439 | ||||||
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In the era of advanced molecular technologies a great importance have the utilization of functional qualities of food ingredients. Lysozyme is one of the protein fractions of egg white that possess enzymatic and antibacterial qualities well pronounced. Lysozyme preparation, obtained experimentally was tested by turbidimetric method for estimating the antimicrobial qualities. Also, were studied physico-chemical and spectral characteristics of lysozyme preparation, emphasized the possibilities for their use in food preparation. |
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| Cuvinte-cheie egg white lysozyme, lysozyme preparation, antibacterial properties, turbidimetric methods, spectral characteristics |
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