| Type of Protein |
Egg |
| Protein name |
Lysozyme |
| Companies producing this protein |
|
| Function (dairy alternative, colorant, texture, taste...) |
Antimicrobial compound & preservative (Syngai & Ahmed, 2019)
|
| Target application (cheese, infant formula, meat...) |
Commonly used as a preservative in fish and fish products, meat and meat products, milk and dairy products, fruits and vegetables, and wine (Syngai & Ahmed, 2019).
|
| Purity requirement/purification values |
Recombinant lysozyme has been isolated at >95% purity for its use in food (Lambré et al., 2023b)
|
| Techno-functional properties |
High thermal stability (Cosentino et al., 2016)
|
| Nutritional properties |
Antimicrobial protein that hydrolyzes peptidogltycan chains on the bacterial cell wall (Nawaz et al., 2022)
|
| Advantages |
Can be added to food to prolong its shelf life (Nawaz et al., 2022)
|
| Challenges/risk factors |
Contradicting reports on allergenicity (Syngai & Ahmed, 2019).
|