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Emulsifying properties and bactericidal action of chitosan–lysozyme conjugates

✍ Scribed by Youtao Song; Elfadil E Babiker; Masakatsu Usui; Akira Saito; Akio Kato

Book ID
117672115
Publisher
Elsevier Science
Year
2002
Tongue
English
Weight
306 KB
Volume
35
Category
Article
ISSN
0963-9969

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✍ Usui, Masakatsu ;Tamura, Hiroshi ;Nakamura, Kimiko ;Ogawa, Tadashi ;Muroshita, M 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 376 KB

## Abstract The soy protein‐chitosan conjugate was formed by the Maillard reaction in dry state (relative humidity 65%) at 60°C for 2 weeks to improve the functional properties. The antimicrobial activity of the Maillard‐type soy protein‐chitosan conjugates enhanced 2–3 times that of soy protein‐ch