The development of multi-functional preservatives is a promising solution to food waste caused by microbial spoilage. Therefore, in the present study, lysozyme - (-)-epigallocatechin gallate (Ly-EGCG) covalent conjugates were prepared by a free radical grafting approach. The effects of EGCG concentration on the physicochemical, structural, antioxidant, and antibacterial properties of Ly-EGCG conjugates were investigated. The covalent coupling of Ly with EGCG was confirmed by the generation of new bands in sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profiles, the decrea...
