Youtao Song, School of Life Sciences of Liaoning University

                            Elfadil E. Babiker, Department of Food Chemistry & Biotechnology, Faculty of Agriculture, University of Khartoum

                                                                   Masakatsu Usui, Akira Saito, Akio Kato, Yamaguchi University

Abstract

The solubility of chitosan was greatly improved by conjugation with lysozyme through Maillard-type protein–polysaccharide reaction. The emulsifying properties, especially emulsion stability, were improved by lysozyme–chitosan conjugation. The improvement in emulsifying properties was better in the conjugates of high molecular weight-type chitosan (HMC) than low molecular-type chitosan (LMC). The lysozyme–HMC conjugate has greatly improved emulsion stability at acidic pH. The conjugates have greatly enhanced bactericidal action against Escherichia coil K-12, a typical Gram-negative bacterium. Although the bactericidal activity of LMC was much lower than that of HMC, it was improved by conjugation with lysozyme. Thus, chitosan– lysozyme conjugate can be used as a new functional ingredient having excellent emulsifying properties and bactericidal action.

Read the full article here:   53-Emulsifying properties and bactericidal action of chitosan-lysozyme conjugates.pdf