Lysozyme Powder — Food Preservation Enzyme
Lysozyme (EC 3.2.1.17) is a glycoside hydrolase enzyme that catalyzes the hydrolysis of 1,4-beta-linkages between N-acetylmuramic acid and N-acetyl-D-glucosamine residues in peptidoglycan. It is extracted from egg white and refined by microfiltration, ultrafiltration, and vacuum freeze-drying technology. It is a single peptide chain composed of 18 kinds of 129 amino acid residues with a molecular weight of about 14,000 Da.
Lysozyme is widely used as a natural food preservative in cheese manufacturing, wine clarification, and fresh produce packaging.
水に溶け、水溶液は透明な液体で、エーテルやアセトンには溶けません。
製品情報
製品名: リゾチーム
主なコンポーネント: リゾチーム、グルコース
製品仕様: 20,000 U/mg (customizable up to 45,000 FIPU/mg)
製品特性: 白色から淡黄色の粉末
CAS: 12650-88-3
学年： 食品グレード
ストレージ： 室温、乾燥、光を避けて保管
貯蔵寿命： 12か月
アプリケーション
Food Preservation
By decomposing the bacterial cell wall, lysozyme has a decomposing effect on Gram-positive bacteria such as Bacillus subtilis and Radiation-resistant Micrococcus. It is widely used in preserving aquatic products, meat, cakes, sake, wine, and beverages.
Cheese and Dairy Processing
Adding lysozyme to dairy products serves as a natural antimicrobial preservation agent, extending shelf life and maintaining product quality. Commonly used in cheese manufacturing to control late blowing caused by Clostridium tyrobutyricum.
Wine and Beer Clarification
Used for protein removal and stabilization in wine and beer production, improving clarity and shelf stability of finished products.
Fresh Produce and Fruit Packaging
Applied in fresh produce packaging for shelf-life extension, maintaining quality during storage and distribution.
Cosmetic Formulations
Used as an ingredient in cosmetic products such as facial masks and skin care formulations for its antimicrobial properties.
Bioengineering and Research
Lysozyme is used as a tool enzyme in genetic engineering and cell engineering for cell wall disruption of Gram-positive bacteria. It serves as a standard substrate for enzyme kinetics and biochemistry studies.
