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.

可溶于水，水溶液为透明液体，不溶于乙醚和丙酮。

产品信息

产品名称： 溶菌酶

主要部件： 溶菌酶、葡萄糖

产品规格： 20,000 U/mg (customizable up to 45,000 FIPU/mg)

产品特性： 白色至淡黄色粉末

CAS: 12650-88-3

等级： 食品级

贮存： 室温、干燥、避光

保质期： 12个月

应用

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.