Abstract
Lysozyme-galactomannan conjugate prepared through controlled Maillard reaction revealed excellent emulsifying properties and antimicrobial properties. The lytic activity of the conjugate remained about 80% that of native lysozyme when measured by using Micrococcus lysodeikticus as a substrate. The emulsifying properties of the conjugate were superior to those of commercial emulsifiers. The emulsifying activity and stability of the lysozyme-galactomannan conjugate were not affected in the presence of 0.2 M NaCl and in acidic pH, while those of commercial emulsifiers were decreased
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