Lysozyme
Enzyme Preparations
Preservatives
9001-63-2
E1105
C₆₃₃H₉₈₄O₁₈₆N₂₀₀S₁₀
$18.58 ~ $27.87
Food
Free sample from 100g(NF)
One unit of:25kg/barrel
One unit of:25kg/barrel
25kg/barrel
Product Info
What is Lysozyme?
Lysozyme is a natural lytic enzyme typically extracted from egg white and used as a potent antimicrobial preservative, primarily to control the growth of spoilage bacteria like *Clostridium* in cheeses and other dairy products.
How is Lysozyme made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Receive and separate fresh hen egg whites. | Note: The primary source is fresh hen egg whites. Must verify that eggs are from healthy, disease-free flocks. Control Point: Initial pH and temperature of the egg white are checked. |
| 2 | Extraction & Adsorption | Adjust pH of the egg white solution and pass it through an ion-exchange chromatography column to bind the lysozyme. | Note: Lysozyme is a basic protein. Control Point: The pH is adjusted to optimize binding to the cation-exchange resin. Flow rate and contact time are critical for maximizing yield. |
| 3 | Purification & Elution | Wash the resin to remove unbound impurities (like ovalbumin), then elute the bound lysozyme using a high-salt buffer. | Note: The elution step releases the purified lysozyme from the resin. Control Point: The salt concentration and pH of the elution buffer must be precisely controlled for efficient and selective release. |
| 4 | Concentration & Desalting | Concentrate the eluted lysozyme solution and remove salts using ultrafiltration and diafiltration. | Note: This step increases the enzyme's concentration and removes process salts. Control Point: The membrane molecular weight cut-off (MWCO) must be selected to retain lysozyme while allowing salts to pass. Temperature and pressure are monitored to prevent denaturation. |
| 5 | Sterile Filtration | Pass the concentrated, desalted lysozyme solution through a sterile filter. | Note: This is a critical step to ensure microbiological safety for food or pharmaceutical grade products. Control Point: Use a 0.22 µm or smaller pore size filter. Filter integrity testing is mandatory. |
| 6 | Lyophilization (Freeze-Drying) | Freeze the sterile solution and remove water under a deep vacuum to produce a stable powder. | Note: This converts the liquid enzyme into a powder with a long shelf-life. Control Point: Precise control of freezing rate, shelf temperature, and vacuum level is essential to preserve the enzyme's activity. |
| 7 | Milling, Blending & Packaging | Mill the lyophilized cake into a uniform powder, blend if necessary to standardize activity, and package into sealed, moisture-proof containers. | Note: Final product must be protected from humidity. Control Point: Final QC checks on enzyme activity, purity, moisture content, and microbial limits are performed before release. Packaging is done in a controlled environment. |
Technical Specifications
| CAS Number | 9001-63-2 |
| Chemical Formula | C₆₃₃H₉₈₄O₁₈₆N₂₀₀S₁₀ |
| Solubility | Soluble in water |
| Storage Conditions | Store in cool dry place, refrigerated or frozen |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Food preservative for cheese
meat
seafood
antimicrobial agent
lab reagent
Mechanism of action:
| Parameter | Lysozyme |
|---|---|
| Functional Category | Antimicrobial Agent; Enzyme; Preservative |
| Key Ingredients | Lysozyme Hydrochloride (E1105) |
| Mechanism of Action | Catalyzes the hydrolysis of β-1,4-glycosidic linkages between N-acetylmuramic acid (NAM) and N-acetylglucosamine (NAG) residues in the peptidoglycan layer of Gram-positive bacterial cell walls. This enzymatic action degrades the cell wall's structural integrity, leading to osmotic lysis and cell death. |
| Application Effect in Product | Prevents "late blowing" defect in aged cheeses by inhibiting the growth of Clostridium tyrobutyricum. Extends the shelf life of products like wine, beer, and certain processed foods by controlling spoilage bacteria. Functions as a natural alternative to chemical preservatives. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Lysozyme | Antimicrobial Enzyme | Hydrolyzes peptidoglycan in bacterial cell walls; typically sourced from hen egg white. | Effective against a range of Gram-positive bacteria; Generally Recognized as Safe (GRAS) status; stable over a wide pH range. | Limited efficacy against Gram-negative bacteria, yeasts, and molds; potential allergen (egg-derived). | Preventing late blowing defect in hard cheeses (e.g., by Clostridium tyrobutyricum), wine stabilization, pharmaceuticals. | For targeted control of specific Gram-positive spoilage bacteria in food and beverage processing, especially where a natural enzyme is desired. |
| Nisin | Bacteriocin (Antimicrobial Peptide) | Pore-forming peptide produced by Lactococcus lactis; targets the cell membrane. | Highly potent against a broad spectrum of Gram-positive bacteria, including spores; heat stable. | Ineffective against Gram-negative bacteria, yeasts, and molds; low solubility at neutral pH. | Processed cheese, dairy products, canned foods, liquid eggs, and meat products to inhibit spoilage. | When powerful, heat-stable preservation against a wide array of Gram-positive bacteria, including spore-formers, is critical. |
| Natamycin | Polyene Macrolide (Antifungal) | Binds to ergosterol in fungal cell membranes, causing leakage; produced by Streptomyces natalensis. | Potent and highly specific activity against nearly all yeasts and molds; effective at very low concentrations. | No antibacterial activity; low water solubility; can be degraded by light and strong oxidizers. | Surface treatment of cheeses and sausages to prevent mold growth; antifungal eye drops. | For specific prevention of yeast and mold contamination on the surface of foods, without impacting bacterial cultures or product flavor. |
| Lactoferrin | Glycoprotein (Iron-binding) | Iron-sequestering protein found in milk and other mammalian secretions; disrupts microbial membranes. | Broad-spectrum activity (antibacterial, antifungal, antiviral); has additional immunomodulatory and anti-inflammatory benefits. | Higher cost than other alternatives; antimicrobial activity can be reduced in high-iron environments. | Infant formula, nutritional supplements, functional foods, cosmetics, and personal care products. | For high-value applications where broad-spectrum antimicrobial action and associated health benefits are desired. |
| Chitosan | Polysaccharide (Biopolymer) | Derived from chitin (crustacean shells); positively charged polymer that interacts with negatively charged microbial cell membranes. | Broad-spectrum antimicrobial activity; biodegradable; forms edible films/coatings that act as a moisture barrier. | Insoluble in water at neutral pH (requires acidic solution); efficacy can vary based on molecular weight and deacetylation degree. | Edible coatings for fresh fruits and vegetables to extend shelf life, wound dressings, water purification. | When a functional biopolymer that can form a protective, antimicrobial coating is needed, particularly for fresh produce. |
Technical Documents
Available Documentation
COA, SDS available
Safety Data Sheet (SDS)
SDS available with purchase
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications