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Physicochemical Evaluation of Preparations Obtained as a Result of Enzymatic Modification of Lysozymes with Pepsin and Trypsin

cris.virtual.author-orcid0000-0002-4644-0111
cris.virtual.author-orcid0000-0002-9674-9803
cris.virtual.author-orcid0000-0002-3554-5276
cris.virtualsource.author-orcidd3aa317f-f6c6-43ef-a508-ee305375c7c4
cris.virtualsource.author-orcid157f10c9-f5b6-45a8-a8e3-aff60e541c67
cris.virtualsource.author-orcidbc235846-e970-4e78-8686-9de6ac41765e
dc.abstract.enA lysozyme is a 14.3 kDa protein consisting of 129 amino acids. The modification of these molecules leads to oligomers and dimers, but more and more attempts are being made to break down lysozyme monomers into smaller molecules. The peptides obtained as a result of these processes can have bioactive properties, thanks to which they can be used in the food, pharmaceutical, and medical industries. The aim of this research was to develop a method for the preparation and analytical evaluation of bioactive lysozyme derivatives resulting from the enzymatic hydrolytic catalysis of native lysozymes derived from chicken egg white. The factors differentiating the hydrolysis variants were enzymes (pepsin and trypsin), the pH of the mixture (2, 4, 6), and temperature (40, 55 and 70 °C). The conditions for carrying out lysozyme modification had a significant impact on electrophoretic separation as well as on the hydrolytic, hydrophobic, and antioxidant activity of the obtained preparations. The highest percentage of peptides was obtained by hydrolysis with pepsin at the temperature of 70 °C and at pH 4. The obtained preparations obtained as a result of the modification are characterized by significantly higher (p < 0.05) antioxidant and hydrolytic activity compared to the lysozyme monomers.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Zarządzania Jakością i Bezpieczeństwem Żywności
dc.conference.datefinish2022-10-15
dc.conference.datestart2022-10-01
dc.conference.seriesThe 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing
dc.conference.titleProceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing
dc.contributor.authorTomczyk, Łukasz
dc.contributor.authorLeśnierowski, Grzegorz
dc.contributor.authorCegielska-Radziejewska, Renata
dc.date.access2026-01-13
dc.date.accessioned2026-01-13T12:20:44Z
dc.date.available2026-01-13T12:20:44Z
dc.date.copyright2022-09-30
dc.date.issued2022
dc.description.accesstimeat_publication
dc.description.bibliographybibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.number1
dc.description.versionfinal_published
dc.description.volume18
dc.identifier.doi10.3390/Foods2022-12924
dc.identifier.issn2673-9976
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/6785
dc.identifier.weblinkhttps://www.mdpi.com/2673-9976/18/1/48
dc.languageen
dc.relation.ispartofBiology and Life Science Forum
dc.relation.pagesart. 48
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enlysozyme
dc.subject.enbioactive peptides
dc.subject.enenzymatic hydrolysis
dc.subject.enhydrolytic activity
dc.subject.enhydrophobic activity
dc.subject.enantioxidant activity
dc.titlePhysicochemical Evaluation of Preparations Obtained as a Result of Enzymatic Modification of Lysozymes with Pepsin and Trypsin
dc.typeJournalArticleConference
dspace.entity.typePublication