Lysozyme is a natural protein that has antibacterial, anti-inflammatory, and antiviral functions, and does not have adverse effects on the human body. Therefore, it can be widely used in fields such as pharmaceutical preparations, food preservation, and bioengineering. It mainly destroys the interaction between N-acetyl cell wall acid and N-acetylglucosamine in the cell wall β- 1,4 glycosidic bonds, which in turn destroy the cell wall of bacteria and inhibit bacterial growth, are also known as cytoplasmic enzymes and cell wall lytic enzymes. Lysozymes are widely present in various tissues of the human body, biological secretions such as animal saliva and tears, some microorganisms, and egg whites of poultry eggs. The lysozyme in egg white is currently one of the most well understood lysozymes, with a high content of about 0.3% -0.4%, accounting for 3.4% -3.5% of the total egg white protein. China is a traditional egg producing country with extremely rich egg resources. However, China's egg white lysozyme product industry is still in its infancy and has a vast market space. Therefore, the development of egg white lysozyme products has great potential in both social and economic benefits.