Skip to main content

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 169.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 219.00
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 219.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Ahvenainen R, Heikonen M, Kreula M, Linko M, Linko P (1979) Separation of lysozyme from egg white. Food Proc Eng 2:301–310.

    Google Scholar 

  • Akashi A (1972) The effect of egg white lysozyme on the growth of cheese starter organisms. J Faculty of Agric 17:67–69.

    CAS  Google Scholar 

  • Alderton G, Fevold HL (1946) Direct crystallization of lysozyme from egg white and some crystalline salts of lysozyme. J Bio Chem 1964:1–5.

    Google Scholar 

  • Appendini P, Hotchkiss JH (1997) Immobilization of lysozyme on food contact polymers as potential antimicrobial films. Packaging Tech and Sci 10:271–279.

    Article  CAS  Google Scholar 

  • Banka L, Petrovic S, Becarevic A (1993) Lysozyme isolation from hen egg white on Fractogel TSK CM-650. Lebensm Wissen Unters Technol 26:76–79.

    Article  CAS  Google Scholar 

  • Chang CT, Chen LH, Sung H, Kao MD (1986) Studies on the purification of lysozyme from egg white by ultrafiltration. J Chin Agric Chem Soci 24:86–93.

    CAS  Google Scholar 

  • Chiang BH, Su CK, Tsai GJ, Tsao GT (1993) Egg white lysozyme purification by ultrafiltration and affinity chromatography. J Food Sci 58:303–306.

    Article  CAS  Google Scholar 

  • Cunningham FE, Proctor VA, Goetsch SJ (1991) Egg-white lysozyme as a food preservative: a world overview. Poultry Sci J 47:141–163.

    Google Scholar 

  • Danyluk B, Kijowski J (2001) The effect of lysozyme monomer on the growth of Clostridium tyrobutyricum. Przemysl Spozywczy 12:16–19.

    Google Scholar 

  • Daeschel MA, Bruslind L, Clawson J (1999) Application of the enzyme lysozyme in brewing. Master Brewers. Association of the Americas Technical Quarterly 36:219–222.

    CAS  Google Scholar 

  • De Roos AL, Walstra P, Geurts TJ (1998) The association of lysozyme with casein. International Dairy Journal 8:319–324.

    Article  Google Scholar 

  • Gerbaux V, Villa A, Monamy C, Bertrand A (1997) Use of lysozyme to inhibit malolactic fermentation and to stabilize wine after malolactic fermentation. Am J Enol Vitic 48(1):49–54.

    CAS  Google Scholar 

  • Ibrahim HR (1997) Insights into the structure–function relationships of ovalbumin, ovotransferrin, and lysozyme. In: Yamamoto T, Juneja LR, Hatta H, Kim M (eds) Hen eggs, their basic and applied science. CRC Press, Boca Raton, pp 37–56.

    Google Scholar 

  • Ibrahim HR (1998) On the novel catalytically independent antimicrobial function on hen egg-white lysozyme: a conformation-dependent activity. Nahrung 42:187–193.

    Article  PubMed  CAS  Google Scholar 

  • Ibrahim HR, Kato A, Kobayashi K (1991) Antimicrobial effects of lysozyme against Gram-negative bacteria due to covalent binding of palmitic acid. J Agric Food Chem 39:2077–2082.

    Article  CAS  Google Scholar 

  • Ibrahim HR, Kobayashi K, Kato A (1993) Length of hydrocarbon chain and antimicrobial action to Gram-negative bacteria of fatty acylated lysozyme. J Agric Food Chem 41:1164–1168.

    Article  CAS  Google Scholar 

  • Ibrahim HR, Yamada M, Matsushita K, Kobayashi K, Kato A (1994) Enhanced bactericidal action of lysozyme to Escherichia coli by inserting a hydrophobic pentapeptide into C terminus. J Biol Chem 269:5059–5063.

    PubMed  CAS  Google Scholar 

  • Johnson EA (1994) Egg uses and processing technologies and new developments. In: Sim JS, Nakai S (eds) Egg-white lysozyme as a preservative for use in foods. International CAB, Wallingford, UK, pp 177–191.

    Google Scholar 

  • Jolles P, Jolles J (1984) What's new in lysozyme research? Mol Cell Biochem 63:165–189.

    Article  PubMed  CAS  Google Scholar 

  • Kato A, Shibata M, Yamaoka H, Kobayashi K (1988) Deamidation of lysozyme during the storage of egg white. Agric Biol Chem 52:1973–1978.

    CAS  Google Scholar 

  • Kiczka W (1994) From lysozyme monomer to lysozyme dimer. Proc XVIII Buiatrics Congress, Bologna, Italy: pp 897–900.

    Google Scholar 

  • Kijowski J, Lesnierowski G (1995) The application of lysozyme as a food preservative and a pharmaceutical. Biotechnologia 2:131–140.

    Google Scholar 

  • Kijowski J, Lesnierowski G, Fabisz-Kijowska A (1998) Methods of lysozyme separation, enzyme molecular form and functional quality of the residual egg white. The 2nd International Symposium on Egg Nutrition and Newly Emerging Ovo-Technologies, Banff, Alberta, p 54.

    Google Scholar 

  • Kijowski J, Le´snierowski G, Fabisz-Kijowska A (2000) Lysozyme polymer formation and functionality of residuals after lysozyme extraction. In: Sim JS, Nakai S, Guenter W (eds) Egg nutrition and biotechnology. CAB International, Wallingford, UK, pp 269–285.

    Google Scholar 

  • Kijowski J, Marciszewska C, Popiol A (2005) Quality and microbiologic stability of chicken legs after treatment with lysozyme. Proceedings of XI European Symposium on the Quality of Eggs and Egg Products, Doorwerth, Netherlands.

    Google Scholar 

  • Lacono VJ, Mackay BJ, Dirienzo S, Pollock JJ (1980) Selective antibacterial properties of lysozyme for oral microorganisms. Infection and Immunology 29:523–532.

    Google Scholar 

  • Lesnierowski G (1997) Isolation of lysozyme from hen egg white using the crystallization, ultrafiltration and ion exchange methods. Dissertation, Agricultural University of Poznan.

    Google Scholar 

  • Lesnierowski G, Kijowski J (1997) Lysozyme sorption techniques on ion exchange matrix. Proceedings of VII European Symposium on the Quality of Eggs and Egg Products, Poznan.

    Google Scholar 

  • Lesnierowski G, Kijowski J, Marciszewska C (1999) Spray-drying of lysozyme preparation obtained from chicken egg white. Proceedings of 8th European Symposium on the Quality of Eggs and Eggs Products, Bologna, Italy.

    Google Scholar 

  • Lesnierowski G, Cegielska-Radziejewska R, Kijowski J (2003) Modification of lysozyme by the membrane techniques. Proceedings of Tenth European Symposium on the Quality of Eggs and Eggs Products, Saint-Brieuc Ploufragan, Saint-Brieuc PloufraganFrance.

    Google Scholar 

  • Lesnierowski G, Cegielska-Radziejewska R, Kijowski J (2004) Thermally and chemical thermally modified lysozyme and its bacteriostatic activity. World's Poultry Sci J 60:303–309.

    Article  Google Scholar 

  • Li-Chan E and Nakai S (1989) Biochemical basis for the properties of egg white. CRC Poultry Biology 2:21–58.

    Google Scholar 

  • Li-Chan E, Nakai S, Sim S, Bragg DD, Lo KV (1986) Lysozyme separation from egg white by cation exchange column chromatography. J Food Sci 54:1032–1036.

    Article  Google Scholar 

  • Liu ST, Sugimoto T, Azakami H, Kato A (2000) Lipophilization of lysozyme by short and middle chain fatty acids. J Agr and Food Chem 48:265–269.

    Article  CAS  Google Scholar 

  • Malinowski E (2001) Lysozyme dimer in therapy and prophylaxis of animal diseases. Nika Health Products Vaduz, Lichtenstein, Poznan.

    Google Scholar 

  • Muraki M, Jigami Y, Harata K (1994) Alteration of the substrate specificity of human lysozyme by site-specific intermolecular cross-linking. FEBS Letters 355:271.

    Article  PubMed  CAS  Google Scholar 

  • Muzzarelli RAA, Barontini G, Rochetti R (1978) Isolation of lysozyme on chitosan. Biotechnol Bioeng 20:87–94.

    Article  PubMed  CAS  Google Scholar 

  • Nakamura NK, Furukawa N, Matsuoka M, Takahashi T, Yamanaka Y (1997) Enzyme activity of lysozyme–dextran complex prepared by high-pressure treatment. Food Sci Tech Inter 3:235–238.

    CAS  Google Scholar 

  • Nakamura S, Saito M, Goto T, Saeki H, Ogawa M, Gotoh M, Gohya Y, Hwang JK (2000) Rapid formation of biologically active neoglycoprotein from lysozyme and xyloglucan hydrolysates through naturally occurring Maillard reaction. J Food Sci Nutr 5:65–69.

    CAS  Google Scholar 

  • Ohno N, Morrison DC (1989) Effects of lipopolysaccharide chemotype structure on binding and inactivation of hen egg lysozyme. Eur J Biochem 186:621.

    Article  PubMed  CAS  Google Scholar 

  • Philips DC (1966) The three-dimensional structure of an enzyme molecule. Sci Amer 215:78–90.

    Article  Google Scholar 

  • Proctor VA, Cunningham FE(1988) The chemistry of lysozyme and its use as a food preservative and a pharmaceutical. CRC Crit Rev Food Sci Nutr 26:359–395.

    Article  CAS  Google Scholar 

  • Tomizawa, H, Yamada H, Imoto T (1994) The mechanism of irreversible inactivation of lysozyme at pH 4 and 100°C. Biochemistry 33:130–132.

    Google Scholar 

  • Weaver GL, Carta G (1996) Protein adsorption on cation exchangers: comparison of macroporous and gel-composite media. Biotech Progress 12:342–345.

    Article  CAS  Google Scholar 

  • Weaver GL, Kroge M, Katz F (1977) Deaminated chitin affinity chromatography: a method for isolation, purification and concentration of lysozyme. J Food Sci 42:1084–1087.

    Article  CAS  Google Scholar 

  • Young AC, Tilton RF, Dewan JC (1994) Thermal expansion of hen egg-white lysozyme Comparison of the 19 Ã… resolution structures of the tetragonal form of the enzyme at 100K and 298K. J Mol Biol 235:302–317.

    Article  PubMed  CAS  Google Scholar 

  • Yamada H, Fukumura T, Ito Y, Imoto T (1985) Chitin-coated celite as an affinity adsorbent for high-perfomanve liquid chromatography of lysozyme. Analytical Biochemistry 146:71–75.

    Article  PubMed  CAS  Google Scholar 

  • Yashitake S, Shinichiro A (1977) Use of egg white lysozyme in the food industry. New Food Industry 19:17–22.

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Editor information

Editors and Affiliations

Rights and permissions

Reprints and permissions

Copyright information

© 2007 Springer-Verlag Berlin Heidelberg

About this chapter

Cite this chapter

Lesnierowski, G., Kijowski, J. (2007). Lysozyme. In: Huopalahti, R., López-Fandiño, R., Anton, M., Schade, R. (eds) Bioactive Egg Compounds. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-37885-3_6

Download citation

Publish with us

Policies and ethics