"Identification and isolation of a bactericidal domain in chicken egg white lysozyme"
Pellegrini.A, et al
Journal of Applied Microbiology, 82(03), 372-378 (1997)
Detection of hen?s egg white lysozyme in food: Comparison between a sensitive HPLC and a commercial ELISA method.
Kerkaert B, et al.
Food Chemistry, 120(2), 580-584 (2010)
Identification and isolation of a bactericidal domain in chicken egg white lysozyme
Pellegrini.A, et al.
Journal of Applied Microbiology, 82, 372-378 (1997)
"Antimicrobial peptides released by enzymatic hydrolysis of hen egg white lysozyme"
Mine Y, et al.
Journal of Agricultural and Food Chemistry, 52(05), 1088-1094 (2004)
Development of an RP-HPLC method for the simultaneous determination of benzoic acid, sorbic acid, natamycin and lysozyme in hard and pasta filata cheeses.
Separation of Ribonuclease A from bovine pancreas, Type I-A, powder, ≥60% RNase A basis (SDS-PAGE), ≥50 Kunitz units/mg protein; α-Chymotrypsinogen A from bovine pancreas, essentially salt-free, lyophilized powder; Cytochrome c from bovine heart, ≥95% based on Mol. Wt. 12,327 basis; Lysozyme from chicken egg white, lyophilized powder, protein ≥90 %, ≥40,000 units/mg protein
Separation of Ribonuclease A from bovine pancreas, Type I-A, powder, ≥60% RNase A basis (SDS-PAGE), ≥50 Kunitz units/mg protein; α-Chymotrypsinogen A from bovine pancreas, essentially salt-free, lyophilized powder; Cytochrome c from bovine heart, ≥95% based on Mol. Wt. 12,327 basis; Lysozyme from chicken egg white, lyophilized powder, protein ≥90 %, ≥40,000 units/mg protein
