http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Soichiro Nakamura,Masayoshi Saito,Tetsuhisa Goto,Hiroki Saeki,Masahiro Ogawa,Masayuki Gotoh,Yasuhide Gohya,Jae-Kwan Hwang 한국식품영양과학회 2000 Preventive Nutrition and Food Science Vol.5 No.2
Hen egg-white lysozyme was conjugated with 7~9 mers xyloglucan hydrolysates (MW=1,400) at 60℃ and 79% relative humidity for 3 days. SDS-PAGE showed that the conjugation between lysozyme and the oligosaccharide began from 1-day incubation, and three molecules of carbohydrate chains were attached to a protein molecule after 3-day incubation. The enzymatic activity of lysozyme was totally conserved in the neoglycoprotein, when measured by using glycol chitin as substrate. Besides, the emulsifying properties of lysozyme were vastly improved by the conjugation with the oligosaccharide, in which emulsifying activity of the neoglycoprotein was five times higher than that of native one.