Research progress in the application of lysozyme in food and medicine field

Abstract

As an important physiological active factor in the body, lysozyme has a variety of active functions, such as bacteriostasis, antivirus and immunity enhancement. This paper describes in detail the application of lysozyme in food processing fields such as storing meats, prevention of deterioration of alcoholic drinks, fruits and vegetables, and in the treatment of microbial infectious diseases, cancer, virus infection and other medical fields. At the same time, the application prospect of lysozyme combined with new technologies such as chemical modification, immobilization and nanomaterials to form composite antibacterial materials was pointed out.