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| Lysozyme, Muramidase, Lysozym, Lysozime, Rizochimu |
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| N/A |
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| 9066-59-5 |
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As food preservative agent: extending the shelflife of cheese、meat、caviar etc. It also can be used to prevent the late blowing in hard and semi-hard cheese with long ripening.
As enzyme preparation：The main difference between the cow milk and mother milk is the content of lysozyme. The milk with more lysozyme is more suitable for digestion by the baby. In addition, the lysozyme is bactericidal in the milk and enhances the bifidobacterium growth. If adding 0.05-0.1mg lysozyme to 1 MT of milk and maintaining at 37℃ for 3 hours, the bifidobacterium content in the (cow) milk reaches the same level as the mother milk. It can ensure the bifidobacterium propagation in baby’s intestines.
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Food Additives
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Lysozyme is odorless, slightly sweet white crystalline powder. It contains 129 amino acid with a molecular weight of 14000. The isoelectric point is 10.7. It is soluble in salt solution, insoluble in acetone or ethanol solution. It maintains its activity at 55 ℃, or at 62.5 ℃ for 30 minutes in water solution, or at 62.5 ℃ for 20 minutes in 20% ethanol solution .
Lysozyme can solubilize the membrane of the most bacteria cell walls by hydrolyzing the bonds between NAG subunits of the gulcoproteins of the bacterial cell walls, so as to kill the cells. It is especially effective on Gram(+),bacillus subtilis, and other spore-forming bacillus, etc.
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