Enhancement in the lysozyme activity of the hen egg white foam matrix by cross-linking in the presence of N-acetyl glucosamine

scientific article published on 01 February 1999

Enhancement in the lysozyme activity of the hen egg white foam matrix by cross-linking in the presence of N-acetyl glucosamine is …
instance of (P31):
scholarly articleQ13442814

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P356DOI10.1016/S0165-022X(98)00021-9
P698PubMed publication ID10344505

P2093author name stringS F D'Souza
K Z Marolia
P2860cites workThe chemistry of lysozyme and its use as a food preservative and a pharmaceuticalQ39633413
A simple technique for the immobilization of lysozyme by cross-linking of hen egg white foamQ70756230
Inhibition of lysozyme by imidazole and indole derivativesQ72908102
Immobilization of microbial cells in hen egg whiteQ81437482
Bactericidal effect of hen egg white support: A step towards the use of self-sterilizing enzyme supportsQ81443046
P433issue1-2
P921main subjectglucosamineQ32907954
P304page(s)115-117
P577publication date1999-02-01
P1433published inJournal of ProteomicsQ15767060
P1476titleEnhancement in the lysozyme activity of the hen egg white foam matrix by cross-linking in the presence of N-acetyl glucosamine
P478volume39

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cites work (P2860)
Q45033286Immobilisation of catalase on the surface of biodegradable starch-based polymers as a way to change its surface characteristics.
Q34416174Microbial biosensors
Q42183503Potential protein toxicity of synthetic pigments: binding of poncean S to human serum albumin
Q33433581Preparation of a reticulated polyurethane foam grafted with poly(acrylic acid) through atmospheric pressure plasma treatment and its lysozyme immobilization

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