Yogurt fortified with enzyme-modified egg white lysozyme impact on sensory, physicochemical, and microbiological properties and potential for functional product development

• DOI: 10.1016/j.jafr.2023.100670
• Publication Date: 2023-06-07T18:39:58Z
• Authors: Dina A.B. Awad; Abdallah El-Hadary; Ali Osman; Amnah Mohammed Al...; Amal Hassan Al-Shawi; Amr Elkelish; Ahmed Hamad
• Keywords: Functional food

This study investigated how enzymatically modified lysozyme added to yogurt can improve its antioxidant activity and quality properties during cold storage. For this purpose, hen egg white native (LZ) was hydrolyzed with trypsin, creating a functional tryptic hydrolysate peptide (LZT). The obtained exhibited the highest compared Lysozyme. LZ LZT were in 0.4% concentration made (YLZ YLZT, respectively). treated control groups stored at 4 °C for 28 days, their activity, sensory, physicochemical, microbiological analyzed. result showed that antioxidant, sensory properties, microbiology of improved sample after days In conclusion, findings suggested yogurts enhanced may serve as food products significant health benefits.