Isolation of Lysozyme from Hen Egg Albumen by Alcohol-Insoluble Cross-Linked Pea Pod Solid Ion-Exchange Chromatography
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.tb16086.x/fullpdf
Reference28 articles.
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2. The preservative effect of egg white lysozyme to nonpacked kamaboko;Akashi;Nippon Nougeikagaku Kaishi,1972
3. Destabilization of casein micelles by lysozyme;Bakri;Can J Biochem,1971
4. A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Anal Biochem,1976
5. Rapid separation of lysozyme from chicken egg white by reductants and thermal treatment;Chang;J Agric Food Chem,2000
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