Lysozyme, chloride
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Lysozyme, chloride
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CAS No:
9066-59-5
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Chemical Name:
Lysozyme, chloride
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Synonyms:
Lysozyme chloride;Lysozyme,chloride;Muramidase hydrochloride;Lysozyme monochloride;Neuzym;Leftose;Acdeam;Reflap;ER 0068;Antalzyme;Likinozym;Neutase;Toyolysom DS;Immunozima;Lanzyme;Murazyme;Lisozima;Neuzyme;Lysozyme hydrochloride;Lysozyme,monochloride;Lysozyme,hydrochloride;37317-06-9;52219-07-5;61869-32-7
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CAS No:
Safety Information
NONH for all modes of transport
2
OL5989850
Stable. Store cold. Incompatible with strong oxidizing agents.
Lysozyme, chloride Use and Manufacturing
Can be extracted from protein. It is obtained by adjusting the pH value of the egg white liquid, adsorbing it with ion exchange resin and extracting it. The yield is about 2% (based on dry protein raw material). General commodities are then treated with hydrochloric acid for food use.
Enzyme. Mainly used for ~~"human milk~~" of milk (especially in Europe). One of the main differences between human milk and milk is the content of lysozyme. Adding lysozyme makes milk more suitable for infants. In addition, it has the functions of sterilizing milk and enhancing the growth ability of bifidobacteria. Adding 0.05-0.1mg of lysozyme to each ton of milk and keeping it at 37℃ for 3h can make the content of Bifidobacterium in milk almost the same as that of human milk, so as to ensure the good reproduction of Bifidobacteria in the intestine of infants. Used for caviar, etc. It has antiseptic effect. Add 0.001% to semi-hard cheese to prevent the loss of aroma butyric acid and prevent delayed gas production
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