DETERMINATION OF ACTIVE LYSOZYME AND IMPURITIES OF OTHER PROTEINS AND PEPTIDES IN ENZYME PREPARATIONS FOR THE FOOD INDUSTRY

Gasanova, D.A.; Wang, J.X.; He, M.; Levashov, P.A.

Авторы: Gasanova Daria Alanovna, Wang Jia Xin, He Miao, Levashov Pavel Andreevich
Сборник: International Conference “Scientific research of the SCO countries: synergy and integration” Part 2, February 14, 2024. Beijing, PRC
Серия: Proceedings of the International Conference “Scientific research of the SCO countries: synergy and integration”, February 14, 2024. Beijing, PRC
Том: 2
Год издания: 2024
Место издания: Инфинити (http://naukarus.ru/) Beijing, PRC
Первая страница: 125
Последняя страница: 132
DOI: 10.34660/INF.2024.23.72.187
Аннотация: Lysozyme is an enzyme with bacteriolytic activity. In the food industry it is used as a natural protein preservative. For example, a preparation of chicken egg lysozyme is used in cheese making to prevent bacterial contamination duringcheese ripening. Lysozyme preparations require control of composition andenzymatic activity, since as a result of isolation, purification and storage, the enzyme can have different grades of quality, namely the purity of the target substance, the proportion of active enzyme, and the type of impurities. The following researchdemonstrates the applicability of several analytical methods for the analysis of an enzyme preparation. Methods for analysis were chosen concerning such considerations as rapidity, absence of need for rare and expensive reagents, and also, they could be performed using basic equipment of a conventional analyticallaboratory. Protein and peptides were determined by the microbiuret method and the Bradford method, the absorption spectra of the preparation were investigated, and the proportion of active lysozyme was determined by turbidimetry.As a result of the analysis of the composition of the preparation for cheese making, the following ratio of components was revealed: active lysozyme is 45%, inactivated lysozyme 7%, non-protein and non-peptide impurities are 17% (probably inorganic salts, such as NaCl), and the preparation also contains 31% protein that is not lysozyme and does not contain tryptophan residues - probablycollagen or gelatin made from collagen. Collagen (which does not containtryptophan) is absent in the raw material for the production of lysozyme - in a chicken egg, then, with a high probability, the impurity was added deliberately. Thus, the applicability of the selected complex of methods for the rapid analysis of lysozyme preparations for cheese making has been demonstrated.
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DETERMINATION OF ACTIVE LYSOZYME AND IMPURITIES OF OTHER PROTEINS AND PEPTIDES IN ENZYME PREPARATIONS FOR THE FOOD INDUSTRYстатья

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