Incorporation of partially purified hen egg white lysozyme into zein films for antimicrobial food packaging
نویسندگان
چکیده
منابع مشابه
Hen Egg - white Lysozyme Crystals
Proton tautomerism is a general phenomenon in organic molecules and plays a vital role in many fields of chemistry and biochemistry. The tautomerism of salicylideneanilines [eq(1)] has attracted a considerable attention because it is closely related to thermoand photochromism. Salicylideneanilines greatly favor the enol form over the cis-keto form in the gas phase. We demonstrate here that the ...
متن کاملCharacterization of the unfolding pathway of hen egg white lysozyme.
After the recent discovery of a ribonuclease A unfolding intermediate [Kiefhaber, T., et al. (1995) Nature 375, 513-515], we investigated the unfolding pathway of hen egg white lysozyme. At pH* 4.00 with D2O at 10 degrees C and 6 M guanidinium chloride, unfolding shows a single, slow kinetic phase, with a relaxation time of 3300 s when monitored by circular dichroism (CD). Exchange of the trypt...
متن کاملRefinement of triclinic hen egg-white lysozyme at atomic resolution.
X-ray diffraction data have been collected at both low (120 K) and room temperature from triclinic crystals of hen egg-white lysozyme to 0.925 and 0.950 A resolution, respectively, using synchrotron radiation. Data from one crystal were sufficient for the low-temperature study, whereas three crystals were required at room temperature. Refinement was carried out using the programs PROLSQ, ARP an...
متن کاملHigh-pressure protein crystallography of hen egg-white lysozyme
Crystal structures of hen egg-white lysozyme (HEWL) determined under pressures ranging from ambient pressure to 950 MPa are presented. From 0.1 to 710 MPa, the molecular and internal cavity volumes are monotonically compressed. However, from 710 to 890 MPa the internal cavity volume remains almost constant. Moreover, as the pressure increases to 950 MPa, the tetragonal crystal of HEWL undergoes...
متن کاملSpherulitic growth of hen egg-white lysozyme crystals.
In protein crystallography, spherulites are considered the result of a failed crystallization experiment. Understanding the formation of these structures may contribute to finding methods to prevent their formation. Here, we present an in situ study on lysozyme spherulites grown from sodium nitrate and sodium thiocyanate solutions, investigating their morphology and growth kinetics using optica...
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ژورنال
عنوان ژورنال: Food Research International
سال: 2006
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2005.05.007