Synergistic effect of chitooligosaccharides and lysozyme for meat preservation

@inproceedings{Rao2008SynergisticEO,
  title={Synergistic effect of chitooligosaccharides and lysozyme for meat preservation},
  author={M. Shobita Rao and Ramesh Chander and Amitesh Sharma},
  year={2008}
}
Abstract The objective of this study was to enhance the antibacterial spectrum of lysozyme with the use of chitooligosaccharides (COS) produced by radiation treatment of chitosan. Exposure of chitosan solution to γ radiation led to formation of oligosaccharides of different molecular weights. COS with molecular weight of 8.3 kDa were found to exhibit highest antioxidant potential in free radical scavenging assay but antibacterial activity decreased with decrease in molecular weight. Combination… CONTINUE READING

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