Preparation and Properties of Dextran Sulfate−Lysozyme Conjugate
Author:
Affiliation:
1. Department of Food Science and Technology, School of Agriculture,
2. Department of Biochemistry, School of Veterinary
3. Shiraz University, Shiraz 71345, Iran
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf900246b
Reference36 articles.
1. Improved functional properties for soy–wheat doughs due to modification of the size distribution of polymeric proteins
2. Effect of Chemically Modified Soy Proteins and Ficin-tenderized Meat on the Quality Attributes of Sausage
3. Lysozyme−Glucose Stearic Acid Monoester Conjugate Formed through the Maillard Reaction as an Antibacterial Emulsifier
4. Effect of conjugation with glucosamine on the functional properties of lysozyme and casein
5. Antibacterial Activity of Dextran-Conjugated Lysozyme against Escherichia coli and Staphylococcus aureus in Cheese Curd
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