Study of lysozyme on adsorption solid surfaces by Dual polarization interferometry (DPI) (CAT#: STEM-MB-0431-WXH)

Introduction

Lysozyme is an enzyme that is able to lyse bacterial cell membranes and thus serve as an antimicrobial agent in foods. Lysozyme occurs naturally in egg white, but the purified enzyme is used on occasion as an additive in other foods, especially soft cheeses. Lysozyme is a well-documented egg white allergen. Lysozyme can be utilized as model protein in crystallization experiments and X-ray structure analysis.
Proteins accumulate at interfaces, a property that can be both a practical asset and a problem. New biotechnological methods of protein production depend on protein interracial properties in downstream protein purification and separation. Furthermore, the adsorption of proteins at solid/liquid interfaces has enabled the development of diverse biomedical applications, such as biosensors, immunological tests, and drug-delivery schemes. In the biomaterial field, protein adsorption is much less desirable because it can elicit adverse host responses such as blood coagulation and complement activation.