The Association of Lysozyme with Casein

Detection of hen’s egg white lysozyme in food: Comparison between a sensitive HPLC and a commercial ELISA method

“…Probably, better extraction efficiency can be obtained if a strong saline solution (1 M NaCl) is used as was used in the chromatographic procedure. The brine solution is necessary in order to release lysozyme which is associated with other proteins by electrostatic and hydrophobic interactions (de Roos, Walstra, & Geurts, 1998;Howell & LiChan, 1996). High salt concentrations are as such necessary for the extraction but have however a negative effect on the immunological reaction since De Meulenaer, De la Court, Acke, De Meyere, and Van de Keere (2005) for instance noted that an increase in ionic strength related to an increase in sodium chloride, resulted in a decrease of the interaction between antibody and peanut protein.…”

Detection of Hen Lysozyme on Proteic Profiles of Grana Padano Cheese through SELDI-TOF MS High-Throughput Technology during the Ripening Process

“…In this way, lysozyme was completely desorbed from casein (de Roos et al 1998) and a large amount, but not totally, of caseins was precipitated. The protein concentration was quantified by the Bradford method (Coomassie Plus™ Protein Assay Reagent; Thermo Scientific, Rockford, IL, USA).…”

Self-assembly of β-casein and lysozyme

“…Roos found that the association of lysozyme with β-casein is weaker than the association of lysozyme with α-casein and stronger than the association of lysozyme with κ-casein [29]. Zhang reported that β-casein can suppress the thermal and chemical aggregation of lysozyme [30].…”