Effect of tannic acid on lysozyme activity through intermolecular noncovalent binding

Effect of tannic acid on lysozyme activity through intermolecular noncovalent binding

Lysozyme (Ly) is a good natural food preservative. However, its enzyme activity is easily influenced by food components, such as tannins. However, the specific mechanism is still unknown. In this study, tannic acid (TA) was used as model tannin to bind with Ly. The interactional properties of Ly-TA...

Full description

Bibliographic Details
Main Authors: Junmei Su, Yuan Sun, Zhenshun Li, Yang Chen, Baomiao Ding, Weiqing Sun
Format: Article
Language:English
Published: Elsevier 2019-12-01
Series:Journal of Agriculture and Food Research
Subjects:
Lysozyme
Tannic acid
Enzyme activity
Conformation change
Active sites
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154319300043

Similar Items

Similar Items