Prevalence and stability of lysozyme in cheese

Journal article

Publication Details

Author(s): Schneider N, Werkmeister K, Becker CM, Pischetsrieder M
Journal: Food Chemistry
Publisher: Elsevier
Publication year: 2011
Volume: 128
Pages range: 145-151
ISSN: 0308-8146


The use of the preservative and potential allergen hen egg white lysozyme in cheese production has to be declared. In the present study, an HPLC method with fluorescence detection (HPLC-FLD) was optimised and validated for the analysis of lysozyme in cheese. Lysozyme was detected in concentrations between 30.8 and 386.2 mg/kg cheese in 30 out of 46 analysed commercial cheese samples. During cheese production and storage for 0-54 weeks a lysozyme satellite peak (LSP) was detected, which totals up to 18% of the lysozyme content. Mass spectrometry and peptide mass fingerprint revealed that LSP possesses the same primary structure as lysozyme. Since disulphide scrambling could not be detected, LSP was assigned to a conformational isomer of lysozyme. As a consequence, LSP was included in the HPLC-FLD analysis of lysozymes in cheese. © 2011 Elsevier Ltd. All rights reserved.

FAU Authors / FAU Editors

Becker, Cord-Michael Prof. Dr.
Lehrstuhl für Biochemie und Molekulare Medizin
Pischetsrieder, Monika Prof. Dr.
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)
Schneider, Nadine
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)

Additional Organisation
Emil-Fischer-Zentrum (Emil Fischer Center)

How to cite

Schneider, N., Werkmeister, K., Becker, C.-M., & Pischetsrieder, M. (2011). Prevalence and stability of lysozyme in cheese. Food Chemistry, 128, 145-151.

Schneider, Nadine, et al. "Prevalence and stability of lysozyme in cheese." Food Chemistry 128 (2011): 145-151.


Last updated on 2018-23-07 at 20:23