Supply of lysozyme Haimeng study Industrial Co., a food preservative

The amount of detail Haimeng study Industrial Co., the manufacturer of high-quality, lysozyme phone manufacturers, lysozyme CAS number, Shanghai lysozyme latest offer, lysozyme, lysozyme price, lysozyme manufacturers latest offer, lysozyme lysozyme formula, molecular weight of lysozyme. Summary: lysozyme (lysozyme), also known as muramidase (muramidase) or N- acetyl xylan murein hydrolase (N-acetylmuramide glycanohydrlase), it is a bacteria capable of hydrolyzing mucopolysaccharides in alkaline enzymes. Mainly through β-1,4-glycoside bond destroy the cell wall of N- acetylmuramic acid and N- acetylglucosamine between the insoluble cell walls break down mucopolysaccharides into soluble glycopeptide, resulting in the escape of the contents of the cell walls rupture leaving Bacteria dissolved. Lysozyme can be used with a viral protein binding negatively charged directly with DNA, RNA, apoprotein form complex salts to inactivate viruses. Therefore, the enzyme has antibacterial, anti-inflammatory, anti-viral effects. Profile: Chinese name: lysozyme Chinese Synonyms: brittle wall chitinase; egg white; muramidase (N- acetyl xylan murein hydrolase); lysozyme (egg) CAS Number: 12650-88-3 Molecular Weight : 14000 Type: Storage conditions: 2-8 ° C White or white lyophilized powder, soluble in water and insoluble in ether and acetone, pI of 11.0-11.35, the optimum pH 6.5. Stability: stable in acidic medium can, alkaline medium volatile alive; at 96 ℃, pH value of 3 conditions, 15min after holding 87% viability. Purposes: for biochemical research, clinical practice for acute and chronic pharyngitis, lichen planus, treatment of warts and other diseases. Benefits 1. Lysozyme is very stable proteins, there is a strong heat resistance. Egg white lysozyme is a C-type, is known to most thermostable enzyme; 2. Lysozyme will not deal with organic solvents and inactivation, when transferred to the aqueous solution, lysozyme activity could fully recovered; 3. Lysozyme can be frozen or dried, and the vitality and stability; 4. Lysozyme suitable pH5.3 ~ 6.4, can be used for low-acid food preservative; 5. Lysozyme production costs are lower; 6. Lysozyme wide antibacterial spectrum, is not limited to G + bacteria, for some G- bacteria have inhibitory effect; 7. Lysozyme as a preservative safe. Lysozyme is a natural protein, 1992 FAO / WTO of Food Additive Association has identified lysozyme application in the food is safe. Application can be used as food preservative, its main function is hydrolysis of bacterial cell wall, in the cell, the phagocytosis of pathogens after the date damaging. The enzyme in gram-positive bacteria Bacillus subtilis, Micrococcus have radiation-resistant decomposition . E. coli, Proteus vulgaris and Vibrio parahaemolyticus and other gram-negative bacteria have a certain degree of dissolution, the most effective concentration of 0.05%. Phytic acid, polyphosphates, glycine used in conjunction, can increase its preservative effect. Applications 1. Lysozyme is a non-toxic, no side effects of the protein, but also has some lysis, and therefore can be used as natural food preservatives. Now widely used in aquatic products, meat, cake, sake, wine and beverage preservative; milk powder can also be inserted, so that people emulsifying milk to inhibit spoilage microorganisms living in the gut, while promoting, directly or indirectly, proliferation of intestinal bifidobacteria. 2. Lysozyme as a present in human body fluids and tissues of normal non-specific immune factors, with a variety of pharmacological effects, it has anti-bacterial, anti-viral, anti-tumor effect, lysozyme present medical indications for the bleeding, hematuria, hemoptysis and rhinitis. 3. Lysozyme destroy bacterial cell wall structure having a function, in order to obtain enzyme-treated protoplasts G + bacteria, therefore, lysozyme genetic engineering, cell engineering, cell fusion enzyme essential tool operation. Use: egg white lysozyme lysozyme as a typical representative of the class, is a stable protein, the optimum pH of 4-6.5, the optimum temperature is 35 ℃, the optimum amount of enzyme added to be in accordance with the specific production circumstances . Storage: It is recommended stored in the dark at a cool, dry environment, storage temperature: below zero. Storage for too long or adverse storage conditions, will significantly lower activity; such as temperature and humidity is too high, we need to increase the use of proper usage. Haimeng study Industrial Co., integrity management, welcomed the new and old customers call to discuss! Contact: Zhou Li 021-61720900 / 60536060 13917028007/13917026856 QQ: 1317125719 Want: mengjiu2015