LYSOZYME HYDROCHLORIDE
Prepared at the 39th JECFA (1992), published in FNP 52 Add 1 (1992). Metals and arsenic specifications revised at the 63rd JECFA (2004).
Acceptable for use in food processing in accordance with GMP established at the 39th JECFA (1992)
SYNONYMS Lysozyme, INS No. 1105
DEFINITION A polypeptide obtained from hen's egg whites consisting of 129 amino acids and having a molecular weight of about 14,000 and an isoelectric point of 10.7; possesses enzymatic activity in its ability to hydrolyze the ß(1-4) linkages between N-acetylmuramic acid and N acetylglucosamine in the outer membranes of bacterial species, in particular Gram-positive organisms; usually obtained in the hydrochloride form for food use; must conform to the General Specifications for Enzyme Preparations used in Food Processing.
C.A.S. number 9066059-5
Assay Not less than 950 µg/mg, as lysozyme hydrochloride, calculated on the anhydrous basis
DESCRIPTION White, odourless powder
FUNCTIONAL USES Preservative (mainly to prevent the late blowing of cheese caused by Clostridium tyrobutyricum)
