lysozyme CAS 12650-88-3, lysozyme, CAS 12650-88-3
CAS : 12650-88-3
Formula :
Mol. wt. : 14,000 Da
| CAS | 12650-88-3 |
| Molecular formula | |
| Molecular weight | 14,000 Da |
| EIENCS | |
| Form | Freeze-dried powder |
| Melting point | / |
| boling point | / |
| Density | / |
| Solubility | It is readily soluble in water (10 mg/mL), insoluble in ether and acetone |
| PKA | / |
| Color | White or slightly white |
| Storage temp | 35℃ |
Lysozyme (CAS 12650-88-3) is a multifunctional natural enzyme. Due to its broad-spectrum antibacterial properties, thermal stability and biological safety, it is widely used in food preservation, medicine and biotechnology fields. Its mechanism of action is clear (hydrolyzing the bacterial cell wall), and it is particularly effective in the preservation of acidic foods (such as dairy products) and the treatment of respiratory diseases.
Food industry
Natural preservatives: Used in meat products, dairy products, beverages, etc., to inhibit spoilage bacteria (such as preventing tyrosic acid fermentation in cheese production).
Infant food additives: Promote the proliferation of Bifidobacteria and enhance intestinal health.
The field of medicine
Antibacterial and anti-inflammatory: Treats pharyngitis, oral ulcers, rhinitis, etc. (Dosage forms include lozenges, injections, eye drops).
Side effects: Occasional mild allergic reactions; Chlorinated lysozyme expansion is used for antiviral and tissue repair.
Biotechnology
Tool enzymes: Preparing protoplasts in genetic engineering (destroying the cell walls of G⁺ bacteria).
Storage conditions: Store at 2-8 ℃ in a dry and dark place. Long-term storage may reduce enzyme activity.
Safety: In 1992, it was recognized as a safe food additive by the FAO/WTO, with no toxic or side effects.
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