lysozyme in egg use in industry of food preservation feed and medicine

   Lysozyme is a type of alkaline proteolytic enzyme that exerts a destructive effect on bacterial cell walls. It mainly hydrolyzes the glycosidic linkages in peptidoglycan, triggering the rupture of bacterial cell walls. This process results in the leakage of intracellular contents and ultimately leads to bacterial cell demise. It demonstrates high efficacy against Gram-positive bacteria and exhibits inhibitory activity against certain Gram-negative bacteria. Furthermore, lysozyme boasts inherent safety and produces no residual substances after use.

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.