Prevalence and stability of lysozyme in cheese
Schneider N, Werkmeister K, Becker CM, Pischetsrieder M (2011)
Publication Type: Journal article
Publication year: 2011
Journal
Publisher: Elsevier
Book Volume: 128
Pages Range: 145-151
DOI: 10.1016/j.foodchem.2011.03.010
Abstract
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.
Authors with CRIS profile
Nadine Schneider
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)
Cord-Michael Becker
Lehrstuhl für Biochemie und Molekulare Medizin
Monika Pischetsrieder
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)
Additional Organisation(s)
Involved external institutions
Germany (DE)How to cite
APA:
Schneider, N., Werkmeister, K., Becker, C.-M., & Pischetsrieder, M. (2011). Prevalence and stability of lysozyme in cheese. Food Chemistry, 128, 145-151. https://doi.org/10.1016/j.foodchem.2011.03.010
MLA:
Schneider, Nadine, et al. "Prevalence and stability of lysozyme in cheese." Food Chemistry 128 (2011): 145-151.
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