Abstract Lysozyme (EC 3.2. 1.17) is a glycoside hydrolase with an important role in
antibacterial defense mechanism. Because of its bactericidal and bacteriostatic properties …

In this study, PFC system is investigated to improve the concentration and yield of lysozyme.
The research focused on an attempt to thoroughly construct an ice crystallizer with …

Lisozim merupakan salah satu protein penyusun komponen putih telur ayam yang berperan
penting sebagai sistem proteksi selama proses pertumbuhan embrio. Sistem proteksi …

Lysozyme, a natural antibacterial, has potential use in several applications. Generally, it is
obtained from chicken egg whites. However, the idea of using local duck eggs as a source of …

Lisozim adalah enzim hidrolase yang bisa diisolasi dari putih telur ayam. Penelitian
bertujuan untuk mengarakterisasi lisozim termodifikasi dari putih telur ayam lokal dengan …

This research aimed to examine the performance of antimicrobial edible films on microbial
Contamination, and evaluating the effectiveness of these films on refrigerated fresh chicken …

The high needs of community for poultry products, especially duck eggs must be balanced
with the availability of quality feed. Good feed will be positively correlated with increased …

ile salt hydrolase (BSH) is important to help bile salt deconjugation, converting bile salt into
a more hydrophobic form which helps to alleviate cholesterol level in the body. BSH is a N …

Egg white lysozyme (EWL) is known to elicit a sweet response with the sweetness threshold
was higher than sucrose. It, however, remains to be examined if EWL from different poultry …

Structural and functional integrities of formulated proteins are key characteristics that provide
a better understanding of influencing factors and their adjustment during formulation …