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. 2022 May 6;8(5):287. doi: 10.3390/gels8050287

Figure 4.

Figure 4

The scheme showing the structural adjustment of hen egg white lysozyme upon interactions with (a) κ-carrageenan in protein–polysaccharide gel: native protein structure, (b) random coil of κ-carrageenan, (c) lysozyme with increased β-sheet content in complexes with κ-carrageenan. Color coding: α-helix–red, β-sheet–cyan, C atoms–green, S atoms–yellow, O atoms–red, H atoms not shown for clarity.