Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier

Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier

Nowadays demand for food products made by natural sources is rising so fast. In this work Lysozyme (Lyz) was conjugated with gum Arabic (GA) in order to be applied in mayonnaise, at which the presence of both preservative and emulsifier is essential. Interestingly, the Lyz-GA conjugate exhibited imp...

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Bibliographic Details
Main Authors: Hashemi Marjan M., Aminlari Mahmoud, Forouzan Mehdi M., Moghimi Esmaeel, Tavana Maryam, Shekarforoush Shahram, Mohammadifar Mohammad Amin
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2018-03-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
lysozyme
gum Arabic
conjugate
functional properties
mayonnaise
rheology
Online Access:http://www.degruyter.com/view/j/pjfns.2018.68.issue-1/pjfns-2017-0011/pjfns-2017-0011.xml?format=INT
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