Extraction and utilization of egg white lysozyme

MIJA, Nina; RUBŢOV, Silvia; BUGAN, Leon

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dc.contributor.author	MIJA, Nina
dc.contributor.author	RUBŢOV, Silvia
dc.contributor.author	BUGAN, Leon
dc.date.accessioned	2019-11-05T13:21:29Z
dc.date.available	2019-11-05T13:21:29Z
dc.date.issued	2012
dc.identifier.citation	MIJA, Nina, RUBŢOV, Silvia, BUGAN, Leon. Extraction and utilization of egg white lysozyme. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 434-439. ISBN 978-9975-80-645-9.	en_US
dc.identifier.isbn	978-9975-80-645-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6126
dc.description.abstract	In the era of advanced molecular technologies a great importance have the utilization of functional qualities of food ingredients. Lysozyme is one of the protein fractions of egg white that possess enzymatic and antibacterial qualities well pronounced. Lysozyme preparation, obtained experimentally was tested by turbidimetric method for estimating the antimicrobial qualities. Also, were studied physico-chemical and spectral characteristics of lysozyme preparation, emphasized the possibilities for their use in food preparation.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	egg white lysozyme	en_US
dc.subject	lysozyme preparation	en_US
dc.subject	antibacterial properties	en_US
dc.subject	turbidimetric methods	en_US
dc.title	Extraction and utilization of egg white lysozyme	en_US
dc.type	Article	en_US