Lysozym i fødevarekvalitet med høj aktivitet i bulk

Function & Application

Lysozyme plays a special role in microbial cell wall hydrolysis, also called cell wall dissolving enzyme. It is widely distributed in nature, including egg white where lysozyme constitutes about 3.4% – 3.5% of total protein, making it a typical representative of lysis enzymes.

Fungere

–Som et naturligt konserveringsmiddel, lysozym har mange unikke fordele såsom stærke antimikrobielle egenskaber, sikkerhed, god termisk stabilitet og en bred vifte af roller.

– Lysozyme is a protein that remains relatively stable as pH changes and is thermally stable under acidic conditions. By using bio-engineering techniques to regulate protein pH and isolate it through ion exchange resin, we can obtain high-quality enzyme with activity exceeding 18,000 u/g while meeting food grade standards.

– Lysozyme can dissolve bacterial cells, particularly exhibiting stronger effects against Gram-positive bacteria, similar to antibiotics. It achieves this by dissolving the polysaccharides of glycoprotein (mucinoid) membrane walls and breaking down chitin and glycol chitin into carbonate, hydrochloride, and nitrate crystallization.

Anvendelse

Lysozym er et avirulent protein uden bivirkninger og har visse lytiske egenskaber, hvilket gør det velegnet til brug i medicinske applikationer, fødevarekonservering og foder. Det er blevet bredt anvendt i akvatiske produkter, kød, kager, vin, risvin og drikkevarer som et antimikrobielt middel. Derudover kan det tilsættes mælkepulver for at hæmme væksten af skadelige mikroorganismer, samtidig med at det giver fordele, når det bruges direkte eller indirekte.