Isolation of antibacterial hydrolysates from hen egg white lysozyme and identification of antibacterial peptides

Article

Abstract: Native and heated hen egg white lysozyme (HEWL) hydrolysates were isolated by hydrolysis with pepsin

Palabras claves:

antibacterial peptides, antimicrobial activity, cationic exchange membrane, hen egg white lysozyme, hydrolysis in situ

Autores:

Araceli Lucio, Dayana C. Morales, Grace Vásquez, Juan Gaibor-Chávez, Wilman Ismael Carrillo Terán

Fuentes:

scopus