Characteristics of hen egg white lysozyme, strategies to break through antibacterial limitation, and its application in food preservation: A review
Qingqing Zhang, Yan Zhao, Yao Yao, Na Wu, Shuping Chen, Lilan Xu, Yonggang Tu
Topics & Concepts
LysozymeEgg whiteChemistryAntibacterial activityFood scienceFood industryAntimicrobialFood additiveBiotechnologyBiochemical engineeringBacteriaBiologyBiochemistryOrganic chemistryGeneticsEngineeringProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesAquaculture disease management and microbiota