| Customization: | Available |
|---|---|
| CAS No.: | 12650-88-3 |
| Formula: | C15h20o4 |
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| Product Number | Lysozyme |
| Appearance | White powder |
| Enzyme Activity | 20,000~45,000u/g |
| CAS No | 12650-88-3 |
| Sample | Availiable |
| Test Method | HPLC UV |
| MOQ | 1KG |
| Storage | Cool Dry Place |
CAS 12650-88-3 food enzyme lysozyme enzyme powder additive lysozyme powder lysozyme
Lysozyme belongs to a group of enzymes that are known as glycoside hydrolases. It is found in animal tissues, organs, serum as well as in tears, nasal secretions, cervical mucus, and the white of avian eggs. Lysozyme breaks the carbonhydrate chains of the bacterial skin, destroying the structural integrity of the cell wall. Thereby, it has antibacterial properties and was one of the first antibiotics studied by Sir Fleming, the discover of penicillin.
Lysozyme is used either alone or in combination with other
synergic compounds as an excellent preservative against many food spoiling microorganisms for fruits & vegetables, tofu & bean curd, seafood & meats, wines & sakes. Organic wines use it to reduce sulfites. It is used in non-pasteurized beer.
1.Dairy products: Incorporate into baby food or formula milk powder as a non-specific immunological factor to kill Enterococcus putrefaciens.
2.Cheese: Add during cheese production to prevent butyric acid fermentation due to microbial infection; avoid foaming during cheese production at later stage.
3.Use as fresh-keeping agent for aquatic products, meat products and fruits: Spray onto aquatic products or meat to prevent spoilage.
4.Cake and beverage: Prevent microbial growth especially on those cakes containing cream.
a. Lysozyme is Bio-preservative,
b. Lysozyme is used Aquatics,
c. Lysozyme is used Meat Products,
d. Lysozyme is used Cakes,
e. Lysozyme is used Wine,
f. Lysozyme is used Beverage
Dosage:
The recommended dosage is 0.01-0.05%. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters.
It is better to begin the test with the convenient volume.
| Items | Specification | Result |
| Physical data | ||
| Source | Hen Egg White | Confirm |
| Appearance | White Powder | Confirm |
| Activity of enzyme | 20.000U/G min | 20.420U/G |
| PH | 3.0--5.0 | 3.10 |
| Moisture | ≤5% | 2.30% |
| Ash | ≤5% | 0.07% |
| Solution | ≥95% | 99.85% |
| Heavy metals (Pb) | ≤2mg/kg | <2.0mg/kg |
| Heavy metals (As) | ≤2mg/kg | <2.0mg/kg |
| Microbiology | ||
| Total Plate Count | ≤10,00cfu/g | 800cfu/g |
| Coliforms | ≤30cfu/g | <30cfu/g |
| Yeast and mould | <100 cfu/g | <100cfu/g |
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