TUBITAK Project, 2020 - 2022
Lysozyme is a commercially valuable enzyme and is used today as a natural antimicrobial agent in various foods, to control preservative or microbial processes in the production of cheese, beer and wine. Lysozyme is very abundant in egg white (3.5% of total egg white protein), and chicken egg albumin is the main commercial source of this enzyme today. Liquid lysozyme is stabilized by drying and has a shelf life of 24 months. Spray dryers are used for drying in the process.
Within the scope of the project, for the first time in our country, a fully automatic spray dryer line will be designed and manufactured for directly producing powder lysozyme product from liquid lysozyme product.