Lisozim Gred Makanan Serbuk Aktiviti Tinggi Pukal

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.

Fungsi

–Sebagai pengawet semulajadi, lisozim mempunyai banyak kelebihan unik seperti sifat antimikrob yang kuat, keselamatan, kestabilan terma yang baik dan pelbagai peranan.

– 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.

Permohonan

Lysozyme ialah protein avirulen tanpa kesan sampingan dan mempunyai sifat litik tertentu, menjadikannya sesuai untuk digunakan dalam aplikasi perubatan, pengawetan makanan dan makanan. Ia telah digunakan secara meluas dalam produk akuatik, daging, kek, wain, wain beras, dan minuman sebagai agen antimikrobial. Selain itu, ia boleh ditambah kepada susu tepung untuk menghalang pertumbuhan mikroorganisma berbahaya di samping memberikan faedah apabila digunakan secara langsung atau tidak langsung.