Lipophilization of lysozyme by short and middle chain fatty acids.

Journal of agricultural and food chemistry

PubMedID: 10691626

Liu ST, Sugimoto T, Azakami H, Kato A. Lipophilization of lysozyme by short and middle chain fatty acids. J Agric Food Chem. 2000;48(2):265-9.
Hen egg white lysozyme was lipophilized with short and middle chain saturated fatty acids (caproic, capric, or myristic acid). The yield, bactericidal properties, and structural properties of lipophilized lysozymes were investigated. The yield of lipophilization of lysozyme greatly increased with the decrease in the chain length of fatty acid. Lipophilization broadened the bactericidal action of lysozyme to Gram-negative bacteria with little loss of enzymatic activity. The bactericidal activity increased in proportion to the number of bound short chain fatty acids. The thermal stability of lipophilized lysozyme decreased in proportion to the chain length and number of bound fatty acids.