Glucose oxidase
Under aerobic conditions, glucose oxidase catalyzes the oxidative denaturation of glucose and consumes an oxygen molecule in the reaction. Therefore, it can be widely used as a glucose removal agent and deoxidizer in food preservation. In addition, it can also be applied to dehydrated vegetables, meat, and shrimp food to prevent browning reactions caused by glucose.
Lysozyme
Treating food with lysozyme can effectively prevent and eliminate bacterial contamination of food and play a role in antiseptic and fresh preservation. It is widely used in the preservation of fresh cheese and aquatic products.
1- Freshness preservation of low-concentration brewed wine
2- Preservation and strengthening of dairy products
3- Keep fresh in sausage, butter, raw noodles, beverages, and other food