Suure aktiivsusega pulber toidukvaliteediga lüsosüüm

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.

Funktsioon

–Loodusliku säilitusainena, lüsosüümil on palju unikaalseid eeliseid, nagu tugevad antimikroobsed omadused, ohutus, hea termiline stabiilsus ja lai valik rolle.

– 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.

Rakendus

Lüsosüüm on avirulentne valk, millel pole kõrvaltoimeid ja millel on teatud lüütilised omadused, mistõttu see sobib kasutamiseks meditsiinis, toiduainete säilitamisel ja söödas. Seda on antimikroobse ainena laialdaselt kasutatud veetoodetes, lihas, kookides, veinis, riisiveinis ja jookides. Lisaks võib seda lisada piimapulbrile, et pärssida kahjulike mikroorganismide kasvu, pakkudes samal ajal kasu ka otsesel või kaudsel kasutamisel.