FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

GRZEGORZ LEŚNIEROWSKI, ROBERT BOROWIAK

Title

Applying resorcin as lysozyme-protective agent in the course of its high-temperature modification

Abstract

The objective of the study was to assess the resorcin as an agent to protect lysozyme in the course of its high-temperature modification process. The impact of the added agent was analyzed on the change in the hydrolytic activity of the modified enzyme as was the level of its oligomerisation degree. The hightemperature modification process consisted in the oligomerisation of lysozyme at a temperature of 90 and 95 °C with either H2O2 or Reciclean® reagent added as an oxidizing substance. The samples produced during the modification process were analyzed; the analysis comprised the determination of the enzyme’s hydrolytic activity and the assessment of its oligomerisation level. The result of applying the resorcin as an agent to protect the lysozyme in the course of its hightemperature modification process was a 75 % protection level of the enzyme’s hydrolytic activity. In addition, it was found that the number of lysozyme oligomeric forms increased in the samples produced during the modification process.

Keywords

lysozyme, resorcin, modification, oligomers, hydrolytic activity

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