Lysozyme (egg white)

Lysozyme (egg white)

Product description:

English name: Lysozyme (Chinken egg); Glycanohydrolase; Mucopeptide-N-acetylmuramoylhydrolase; Lysozgme chloride; Muramidase
Other names: brittle wall chitinase; immunoglobulin G; N- acetyl xylan murein hydrolase
CAS: 12650-88-3

Level: BR
MW: 14300
Vitality: ≥20000u / mg
PH: 3.5 ~ 6.5

Moisture: ≤5.0%

Ash: ≤4.0%

TN: 15 to 17%
Microbiological indicators: Qualified
Traits: white lyophilized powder extraction and separation from egg white lysozyme is 18 kinds of 129 amino acid residues of a single peptide chain which is rich in basic amino acids, with four disulfide bonds maintain the enzyme conformation, is An alkaline protein, N-terminal lysine, C terminal leucine egg white lysozyme is a C-type, is the most heat-resistant enzymes known, suitable pH5.3 ~ 6.4
Use: Biochemical studies is a bacteria enzyme capable of hydrolyzing in alkaline mucopolysaccharide mainly through β-14 glycoside bond damage cell walls and cell wall acid N- acetyl-N- acetylglucosamine, thereby making. insoluble cell walls break down mucopolysaccharides into soluble glycopeptide resulting cell wall rupture leaving the bacteria dissolve the contents escaping. lysozyme can be used with viral proteins negatively charged direct binding with DNA, RNA, apoprotein formation of double salts, so that virus inactivation decomposed lywallzyme Micrococcus, Bacillus megaterium, yellow Sarcina other Gram-positive bacteria.
Save: 2 ~ 8 ℃