Exploring the Antioxidant Potential of Hen Egg White Lysozyme N-acetylmuramide Glycan Hydrolase in Full Fat Mozzarella Cheese

To explore the antioxidant potential of hen egg white lysozyme N-acetylmuramide Glycan hydrolase in full fat Mozzarella cheese, an experiment was conducted where control sample brined without addition lysozyme; while four samples were along with 0.02%;w/v (T1), 0.04%;w/v (T2), 0.06%;w/v (T3) and 0.08%;w/v (T4) lysozyme. The cheese measured through several methods, including 2, 2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid assay (ABTS), 2-diphenyl-1-picrylhydrazyl (DPPH) assay, superoxide radical scavenging activity (PMS-NADH system), free fatty analysis lipid peroxidation inhibition a linoleic emulsion system. Intensity scale used to evaluate sensory characteristics cheese. results showed percentage for DPPH, ABTS anion increased up 30 days; but decreased afterwards till 40 days storage However case treated % throughout storage. Free affected by days. Lipid inhibitory α-linoleic model system added lower absorbance at 500 nm showing higher inhibition. Furthermore, it observed that which further upto period. study improved shelf life cheese.
 Keywords: Lysozyme, Antioxidants, Hydrolase, Full