Lysozyme Chloride ( Lysozyme HCL ) From Hen Egg Wh

Extraction:Lysozyme Chloride ( Lysozyme HCL ) Chloride ( Lysozyme Chloride ( Lysozyme HCL ) HCL ) is extracted from fresh egg white by means of a unique biotechnological process. A food-grade inert material ( a polymer resin ) is mixed with the egg white where it binds specifically with the Lysozyme Chloride ( Lysozyme HCL ). The resin carrying the Lysozyme Chloride ( Lysozyme HCL ) is then stripped off the resin, concentrated, purified and dried. The content of Lysozyme Chloride ( Lysozyme HCL ) in egg white is approximately 0.3% and when it is removed using this process, the whites remain virtually unaffected. The purified protein on a dry basis, is almost 100% Lysozyme Chloride ( Lysozyme HCL ). Activity: Biologically, Lysozyme Chloride ( Lysozyme HCL ) attacks the cell wall of certain bacteria. By nicking the cell in numerous spots, Lysozyme Chloride ( Lysozyme HCL ) gradually weakens the wall. When the osmotic pressure within the cell is too much for weakened wall to withstand, the bacterium will burst. The cell-wall lysing function is where the egg white enzyme received its name. Function: Bacteria against which Lysozyme Chloride ( Lysozyme HCL ) has shown effectiveness: Clostridia Butyricum , Clostridia Sporogenes , Clostridia Tyrobutyricum , Listeria Monocytogenes Scott A etc. Types of cheese where Lysozyme Chloride ( Lysozyme HCL ) is used: Caciocavallo , Edam , Appenzeller , Swiss , Baby Swiss , Tilsit , Provolone , Gouda , Emmental , Svecia , Parmesan , Spalen , Montasio , Danbo , Sapsago , Asiago , Trappist , Romano etc. The lytic action of this egg white protein is presently being exploited in two markets. First ( in cheese), Lysozyme Chloride ( Lysozyme HCL ) has been found effectively destructive on the vegetative forms of Clostridia bacteria and specifically Clostridium Tyrobutyricum. These bacteria have been found to survive the normal heat treatment of milk used in the production of cheese and later propagate to cause later blowing. Late blowing is the formation of gasses during butyric fermentation occurring in the course of cheese maturation. The effects of the unwanted gas formation can be: faults in texture through the development of irregular-shaped eyes; or obvious undesirable tastes and smells; and finally, the cheese block may completely break apart. With the use of Lysozyme Chloride ( Lysozyme HCL ) in the milk culture, the production and curing of the cheese may be carried out without concern for butyric fermentation causing late blowing effects. This has led to the wide-spread use of Lysozyme Chloride ( Lysozyme HCL ) in European cheese production, particularly in the manufacture of medium and long-term ripening cheese. Second ( in pharmacology ), Lysozyme Chloride ( Lysozyme HCL )'s natural function in biological liquids ( tears, saliva, blood, etc. ) is to attack bacteria foreign to the body. A bacteria invading the body through any typical route-eyes, mouth, nose, cut, etc.-will meet up with the human immunological system, of which Lysozyme Chloride ( Lysozyme HCL ) is a critical part. This anti-infectious activity has been exploited in the pharmacological industry by producing pharmaceutical tablets and capsules containing this egg white derived protein. It is also an important component in eye drops, toothpaste and throat lozenges. Potential uses for Lysozyme Chloride ( Lysozyme HCL ) are varied but promising. Successful results have been determined in cancer research and veterinary applications. As a food preservative, Lysozyme Chloride ( Lysozyme HCL ) is a natural, organic alternative to many potential carcinogens. Lysozyme Chloride ( Lysozyme HCL )'s use in baby food applications as well as in animal feed has shown positive results. The potential for this egg white derived enzyme is diverse and research and development on future applications is ongoing.