Abstract
Protein content in syrup preparation of commercial lysozyme chloride could not be determined by Lowry method or spectrophotometric measuring at 280 nm due to the presence of additives in syrup which interfered with the measurements. However, highly accurate protein content could be obtained by a filter paper technique for the microdetermination of protein based on Lowry method where protein content in the syrup obtained by this method corresponded to potency. Specific activity of lysozyme in the syrup determined by use of Micrococcus lysodeikticus in suspension as lysozyme substrate was the same activity as purified lysozyme. Therefore, it seems that lysozyme highly purified was used for the syrup preparation.
The compatibility of lysozyme syrup with some commercial syrup preparations was studied. When Inolin syrup was mixed with the lysozyme syrup, 50% of the lysozyme activity was lost after 7 days at room temperature, whereas significant loss was not observed at 4°C. However, other syrups showed good compatibility with the lysozyme syrup under the same condition. Consequently, lysozyme chloride syrup seemed to be a stable preparation and to be mixed with other syrups.
