Manufacture supply high quality food grade lysozyme cas No.12650-88-3
Lysozyme, also known as Muramidase or N-acetylmuramide glycoanhydrase, is an enzyme capable of hydrolyzing mucopolysaccharide in pathogenic bacteria. In nature, lysozyme is commonly found in the egg white of birds and poultry and in tears, saliva, blood, snot, urine, milk and tissue cells of mammals (such as liver, kidney, lymphoid tissue, intestine, etc.), and can also be isolated from plants (such as papaya, turnip, barley, figs, cabbage, radish, etc.).
Lysozyme has a wide antibacterial spectrum, it has effect on Gram-positive bacteria and Gram-negative bacteria, it even works on some viruses, and it is safe and non-toxic to human body, with no unwanted effects. Therefore, the enzyme has found wide applications in food, feed, medicine and other fields.
As a bactericide: lysozyme is a glycoside hydrolase attacking β – 1,4 glycoside bond between n-acetyl-cell-wall acid (NAM) and N-acetylglucosamine (NAC). By degrading peptidoglycan into glycopeptide, the insoluble mucopolysaccharide gets solubilized, which leads to disintegration of bacterial cell wall and leakage of cell content, and the bacteria are thus killed.
As antivirus agent: lysozyme can bind negatively charged virus protein to form complex salts with DNA, RNA and apocofactor protein, which inactivates the virus. In addition, lysozyme is able to activate the immune system of body and modulate the cytotoxic mechanism mediated by lymphocytes and macrophages to kill the virus.
White to gray-white powder, Color can vary from batch to batch. Color intensity is not an indication of enzyme activity
The product complies with QB/T 5030-2017 and ENZYMES SS’s internal standard Q/CSS05-2019.
Escherichia coli (MPN/g)
Aflatoxin B1 (μg/kg)
The recommended dosage is 0.01-0.05%. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.
Dairy products: Incorporate into baby food or formula milk powder as a non-specific immunological factor to kill Enterococcus putrefaciens.
Cheese: Add during cheese production to prevent butyric acid fermentation due to microbial infection; avoid foaming during cheese production at later stage.
Use as fresh-keeping agent for aquatic products, meat products and fruits: Spray onto aquatic products or meat to prevent spoilage.
Cake and beverage: Prevent microbial growth especially on those cakes containing cream.
PACKAGE DAN STORAGE
Storage： Keep sealed in a dry and cool place and avoid direct sunlight.
Shelf life: 12 months in a dry and cool place.
Enzyme preparations are proteins that may induce sensitization and cause allergic type of symptoms in susceptible individuals.Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa. Any direct contact with human body should be avoided. If irritation or allergic response for skin or eyes develops, please consult a doctor.