Abstract:Lysozyme （Lyz）is a highly effective bacteriostatic agent and an important natural preservative in foods，but its limitations are also obvious.As a protein，lysozyme activity is unstable and cannot be well applied to various complicated systems.In order to enhance the stability of its use，domestic and foreign scholars have conducted in-depth research on the immobilization of lysozyme.In this paper，the combination of lysozyme and high molecular substances was reviewed.The antibacterial film was obtained by membrane fixation，which was used for packaging and protection of food materials.The nano-microgel technology was used to prepare lysozyme complex for storage and to improve the activity and efficiency of lysozyme.The conjugated complex produced by the Maillard reaction was used to inhibit several common pathogenic bacteria，and the development prospect of lysozyme polymer composite antibacterial material was prospected.