Product description

Lysozyme is an alkaline enzyme (CAS No.: 12650-88-3). In egg white of birds and poultry, the tears of mammals, saliva, blood plasma or milk etc., lysozyme exists. But that in egg white is the most abundant. By different sources, it can be classified into four categories: plant lysozyme, animal lysozyme, microbial lysozyme and egg white lysozyme.

Functioning principle

Lysozyme can hydrolyze mucopolysaccharides in bacteria. Lysozyme breaks down the β-1,4 glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine in the cell wall to decompose insoluble mucopolysaccharides in the cell wall into soluble glycopeptides, causing the ruptured cell wall to escape and the bacteria contents to be dissolved. Lysozyme can bind negatively charged viral proteins directly to form complexes with DNA, RNA, and apoproteins to inactivate the virus. Lysozyme has an especially strong activity against Gram-positive

bacteria. It can dissolve chitin and glycol chitin into carbonate, hydrochloride or nitrate crystallization.

Application

Application in medicine: it is mostly used for various mucous membrane inflammations such as paranasal sinusitis, chronic rhinitis, acute and chronic pharyngitis, lichen planus, oral ulcers, exudative otitis media, and dermatology such as herpes zoster, flat warts, chickenpox, etc., and also used for asthmatic bronchitis, ulcerative colitis, mumps and so on. It will become more effective when used with other antibacterial drugs.

Application in biotechnology: lysozyme has the function of destroying the structure of bacterial cell walls. Treating G+ bacteria with lysozyme, one can obtain protoplasts after destroying the cell walls. So it is widely used in biotechnology and has become a must for cell fusion operations in genetic engineering and cell engineering as an indispensable tool enzyme.

Application in aquatic and meat products: because of its non-toxic property and friendliness for nutrients in food, lysozyme is used in aquatic and meat products for preservation purpose.

Application in other foods: Lysozyme in cream cakes can prevent the spoilage caused by microorganisms; It has the effect of anti-infection and enhancing antibiotics too among others such as promoting blood coagulation, hemostasis and tissue regeneration.

Packaging

500g/bottle, 10kg/carton, 25kg/barrel.

Storage and shelf life

Store at room temperature in unopened packs away from direct light.

Shelf life: 24 months.