Antibacterial Activity of Hen Egg White Lysozyme Denatured by Thermal and Chemical Treatments

• Main Authors: Rubén Vilcacundo (Author), Pilar Méndez (Author), Walter Reyes (Author), Herman Romero (Author), Adelita Pinto (Author), Wilman Carrillo (Author)
• 格式: 图书
• 出版: MDPI AG, 2018-10-01T00:00:00Z.
• 主题: article
• 在线阅读: Connect to this object online.

The aim of this study was to increase the antibacterial spectrum of modified hen egg white lysozyme (HEWL) with thermal and chemical treatments against Gram-negative bacteria. The antibacterial activity of heat-denatured HEWL and chemical denatured HEWL against Gram-negative and Gram-positive bacter...