Microwave Modification as an Excellent Way to Produce Unique Lysozyme with Potential for Food and Human Health

Thermal modification is an effective method of converting lysozyme into a protein with a very strong bactericidal effect and a broad multidirectional application potential. In this research, we used our innovative method, which involves the use of microwave radiation, in the lysozyme modification process. With the optimization of modification conditions as the main purpose of the study, we focused on the assessment of the impact of a strongly acidic modification environment and the duration of modification on the effectiveness of the modification of lysozyme. Moreover, an innovation was introduced and included the use of a commercially produced liquid lysozyme concentrate (LLC) as the starting material instead of the dried form that is commonly used. The obtained results showed that the modified preparations contained an abundant amount of oligomers, and the surface hydrophobicity increased by more than 50% compared to the native form of the enzyme, which means that the modification had a strong influence on the effectiveness of the antibacterial activity. Moreover, these changes made it possible to obtain preparations with complete solubility, which could not be obtained with other thermal methods. Thus, using microwave radiation to modify LLC is a unique and effective modification scheme because it can obtain the highest quality of a large number of attractive products in a simple and fast way with multidirectional application potential, especially in food technology, medicine, pharmacology, and veterinary medicine.