Product introduction：

Lysozyme is a kind of glycoside hydrolase, common in humans and animals of multiple tissues and fluids and some plants, microorganisms, can dissolve the gram positive bacteria cell walls, for its strong exterminate action, used in food preservation (especially the cheese, the wine production), medicine (tablets, capsules, eyedrops, throat lozenges), and has a broad prospect in scientific study.

It is widely use in many fields like the following:

Application in medicine: it is mainly used for a variety of mucosal inflammation such as paranasal sinusitis, chronic rhinitis, acute and chronic laryngitis, lichen planus, oral ulcer, otitis media with exudation, as well as dermatology such as herpes zoster, flat wart, chicken pox, etc., also used for asthma bronchitis, ulcerative colitis, mumps, etc.

This product has better effect when used together with antimicrobial agents.

Application in biotechnology: Lysozyme has the function of destroying the cell wall structure of bacteria. Treatment of G+ bacteria with lysozyme can obtain protoplasts after destroying the cell wall, so it is widely used in biotechnology and becomes an essential tool enzyme for cell fusion operation in genetic engineering and cell engineering.

Application in aquatic products and meat products: According to the non-toxic and harmless characteristics of lysozyme, and the decomposition of G+ cell wall, it can be used in aquatic products and meat products. Under the premise of ensuring the original nutrients of food are not lost, it can play a role in keeping aquatic products and meat products fresh and anti-corrosion.

The use of lysozyme combined with sodium chloride and nitrite can prolong the shelf life of meat products, and its anti-corrosion effect is better than that of single use.

Using 0.05% lysozyme in combination with phytic acid polymerized phosphate and glycine as preservative and preservative, the storage life of seafood and aquatic products can be prolonged.

Application in other foods: cream cake is one of the foods that are easy to spoil. Adding lysozyme in cakes can prevent spoilage caused by microorganisms.

When lysozyme is applied to food preservation, its effect is also very obvious.

At the same time according to the lysozyme non-toxic, harmless and health care effect, anti-infection and enhance the effectiveness of antibiotics, as well as promote blood coagulation and hemostasis and tissue regeneration effect, now someone is trying to enhance the health care effect of food as an additive in food.

 Chemical Properties:

Packing & Shipping:

Sample :  

10g/bag;  50g/bag;  100g/bag;  500g/bag;  1kg/bag.

Large cargo：

1kg/bag;  25kg/bag;  25kg/drum;

50kg/drum;  75kg/drum;  100kg/drum;  200kg/drum.