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Lysozyme: Just an additive or a technological aid as well?

 

作者: R. Giangiacomo,   F. Nigro,   G. Messina,   T. M. P. Cattaneo,  

 

期刊: Food Additives & Contaminants  （Taylor Available online 1992）
卷期: Volume 9, issue 5  

页码: 427-433

 

ISSN:0265-203X

 

年代: 1992

 

DOI:10.1080/02652039209374094

 

出版商: Taylor & Francis Group

 

关键词: lysozyme;additives;technological aids;cheese

 

数据来源: Taylor

 

摘要:

The effects of lysozyme on coagulation of milk and cheese making were studied by means of the gelograph, tristimulus colorimetry, ANS‐fluorescence (hydrophobicity) and SDS‐PAGE. Lysozyme binding to caseins caused structural differences during coagulation and it is proposed that, if the products have similar qualitative properties, lysozyme might be used as a technological aid giving shorter clotting times and higher yields.

 

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