Lysozyme Details

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Lysozyme

Lysozyme, also known as Muramidase or N-acetylmuramide glycanhydrolase, is a linear polypeptide obtained from hens’ egg whites consisting of 129 amino acids. It possesses enzymatic activity in its ability to hydrolyse the β(1-4) linkages between N-acetylmuramic acid and Nacetylglucosamine in the outer membranes of bacterial species, in particular gram-positive organisms.

Lysozyme effectively rupturing the peptidoglycan layer of the cell wall, as a result, it inhibits the growth of a wide range of bacteria, in particular gram-positive bacteria. This makes Lysozyme been used as a safe and natural antimicrobial enzyme for years, in food and pharmaceutical applications.

product Detail

Key Benefits:

Details:

  • Natural antimicrobial enzyme
  • Effectively inhibit Gram-positive bacteria
  • Effective over a wide range of pH values (4-9)
  • No effect on the flavor of food
  • Cost-effective and eco-friendly due to the low dosage rate
  • Extends shelf life

E number: 1105

Application

Applications:

Lysozyme has been used to preserve fresh fruits and vegetables, tofu bean curd, seafoods, meats and sausages, potato salad, cooked burdock with soy sauce, and varieties of semi-hard cheeses such as Edam, Gouda and some Italian cheeses. Lysozyme added to infant feeding formulae makes them more closely resemble human milk

Lysozyme is a purified  product, extracted from hen eggs white for use in food and pharmaceutical applications. As a natural antimicrobial enzyme, it is mainly used in cheese, meat and wine industries.

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