Application of egg lysozyme in Food Preservation Oral Health Pharmaceuticals production

    Lysozyme is an alkaline enzyme that can hydrolyze mucopolysaccharides in pathogenic bacteria. Derived from egg white extraction, lysozyme is white and easily soluble in water. It is used in food preservation, dairy processing, baking processing, food additives, feed additives, etc.

In the food industry: Lysozyme serves as an ideal natural preservative. In meat and seafood processing, its addition inhibits spoilage bacteria growth, extending product shelf life. In dairy products, it prevents contamination by non-lactic acid bacteria while maintaining fermentation stability.

In the pharmaceutical field: Lysozyme exhibits antibacterial and anti-inflammatory properties. It can be formulated into lozenges, eye drops, and other preparations for treating infectious diseases such as pharyngitis and keratitis.

In the feed industry: Adding lysozyme enhances the immunity of livestock and poultry, reducing the need for antibiotics.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.