chicken egg lysozyme use in industry of medicine and food preservation providing enzyme preparation sample

    Lysozyme enzyme extracted from egg whites, has a lytic effect on the cell walls of Gram-positive bacteria. It is used in food preservation, daily chemical products, pharmaceutical production, and feed additives.

Pharmaceutical raw materials: Lysozyme has antibacterial and anti-inflammatory effects and can be formulated into preparations such as lozenges and eye drops for the treatment of infectious diseases such as pharyngitis and keratitis;

Food processing: Lysozyme is an ideal natural preservative. In meat and aquatic product processing, adding lysozyme can inhibit the growth of spoilage bacteria and extend the shelf life of products; in dairy products, it can prevent contamination by bacteria other than lactic acid bacteria and maintain fermentation stability;

Feed supplementation: Adding lysozyme can enhance the immunity of livestock and poultry, reducing the use of 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.