Abstract
ABSTRACT: The lysozyme‐chlorogenic acid‐derivatives formed at different pH were characterized in terms of their physicochemical and digestion properties, whereby pH 10 led to the highest derivatization. The results showed reduction of lysine residues and a distinctive decrease of the tryptophan fluorescence with increasing lysozyme derivatization. The solubility decreased over a broad pH range with a parallel increase in hydrophobicity of the derivatives. The isoelectric points were shifted to lower pH values and high molecular fractions were formed. The influence of the protein derivatization on the in vitro digestibility was also demonstrated. The peptic digestion of the derivatized lysozyme was adversely affected, whereas the tryptic and chymotryptic hydrolysis seemed to be favored.
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