Institute of Sciences of Food Production, Italian National Research Council, Via Celoria 2, Milan 20133, Italy.
Molecules. 2013 May 21;18(5):6008-20. doi: 10.3390/molecules18056008.
Hen egg-white lysozyme (LSZ) is currently used in the food industry to limit the proliferation of lactic acid bacteria spoilage in the production of wine and beer, and to inhibit butyric acid fermentation in hard and extra hard cheeses (late blowing) caused by the outgrowth of clostridial spores. The aim of this work was to evaluate how the enzyme activity in commercial preparations correlates to the enzyme concentration and can be affected by the presence of process-related impurities. Different analytical approaches, including turbidimetric assay, SDS-PAGE and HPLC were used to analyse 17 commercial preparations of LSZ marketed in different countries. The HPLC method adopted by ISO allowed the true LSZ concentration to be determined with accuracy. The turbidimetric assay was the most suitable method to evaluate LSZ activity, whereas SDS-PAGE allowed the presence of other egg proteins, which are potential allergens, to be detected. The analytical results showed that the purity of commercially available enzyme preparations can vary significantly, and evidenced the effectiveness of combining different analytical approaches in this type of control.
蛋清溶菌酶（LSZ）目前被用于食品工业，以限制葡萄酒和啤酒生产中乳酸菌的增殖，并抑制硬质和超硬质奶酪（后期发酵）中梭状芽孢杆菌孢子生长引起的丁酸发酵。本工作旨在评估商业制剂中的酶活性与酶浓度的相关性，以及其可能受到与工艺相关杂质的影响。采用包括浊度测定法、SDS-PAGE 和 HPLC 在内的不同分析方法，分析了在不同国家销售的 17 种商业 LSZ 制剂。采用 ISO 方法的 HPLC 法可准确确定真实的 LSZ 浓度。浊度测定法是评估 LSZ 活性最适宜的方法，而 SDS-PAGE 则可检测出其他潜在过敏原的卵蛋白。分析结果表明，市售酶制剂的纯度差异很大，并且证明了在这种类型的控制中结合使用不同分析方法的有效性。
