Food enzyme lysozyme

Description

• Lysozymes are a class of enzymes with antimicrobial properties that are widely found throughout the animal kingdom as a natural bactericide.
• Currently, lysozyme from egg white is the only lysozyme used industrially for food applications.
• Lysozyme hydrolyzes the β-1,4-glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine of peptidoglycan, a structural component of the bacterial cell wall.
• Lysozyme is mainly effective against gram-positive bacteria, but its spectrum can be extended to gram-negative bacteria through denaturation, chemical modification, or by combining it with other preservatives.
• The safety and technological stability of lysozyme make it an ideal preservative for food applications, although EU allergen legislation requires labeling.
• In cheesemaking, lysozyme accelerates ripening and prevents the growth of tyrobutyricum, which is responsible for cheese rancidity and off-flavors.
• Lysozyme also controls the growth of lactic acid bacteria in a variety of fermented beverages.
• Various types of food can be preserved by coating their surface with lysozyme.