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Literature summary for 3.2.1.17 extracted from

  • Desfougeres, Y.; Lechevalier, V.; Pezennec, S.; Artzner, F.; Nau, F.
    Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation (2008), J. Agric. Food Chem., 56, 5120-5128.
    View publication on PubMed

Application

Application Comment Organism
food industry dry-heated hen egg white lysozyme simultaneously exhibits enhanced foaming properties and aggregation capacity. It may self-associate at the air/water interface, stabilizing air bubbles Gallus gallus

Organism

Organism UniProt Comment Textmining
Gallus gallus P00698
-
-

Source Tissue

Source Tissue Comment Organism Textmining
egg white
-
Gallus gallus
-