Abstract
Polymannosyl lysozyme (G49N), which is polymannosylated at the position 49 by genetic modification, exhibited excellent emulsifying properties at low concentrations compared with a commercial emulsifier, Sunsoft SE-16. The polymannosyl chain was removed from G49N by the treatment with hydrazine anhydrous without any degradation of the chain. The removal of polymannosyl chain resulted in a dramatic decrease in the emulsifying properties, while the mixture of lysozyme and the polymannosyl chain did not exhibited good emulsifying properties. This suggests that the polysaccharide-chain attachment to lysozyme is critical for the excellent emulsifying properties of polymannosyl lysozyme.
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