Lysozyme

Application in medicine: It is mainly used for various kinds of mucositis in the department of five senses, such as paranasal sinusitis, chronic rhinitis, acute and chronic pharyngitis, lichen planus, oral ulcer, exudative otitis media, as well as dermatology, such as herpes zoster, flat wart, chickenpox, etc., and also for asthmatic tracheitis, ulcerative colitis, mumps, etc. This product has better effect with antibacterial drugs.

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

Application in aquatic products and meat products: in view of 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, and can play a role in preserving and preserving aquatic products and meat products on the premise of ensuring that the original nutritional components of food are not lost; The use of lysozyme in combination with sodium chloride and nitrite can prolong the shelf life of meat products, and its antiseptic effect is better than that when used alone; 0.05% lysozyme was used in combination with phytic acid polyphosphate and glycine in the experiment, which could prolong the storage period of seafood and aquatic products as preservatives and preservatives.

Application in other foods: cream cake is one of the foods that are prone to decay and deterioration. Adding lysozyme into the cake can prevent the occurrence of corruption and deterioration caused by microorganisms; Lysozyme is also very effective in the preservation of food. At the same time, according to the fact that lysozyme is non-toxic, harmless and has health care effect, has the effect of anti-infection and enhancing the effectiveness of antibiotics, and promotes blood coagulation, hemostasis and tissue regeneration, some people are trying to use it as an additive in food to enhance the health care effect of food.