Lysozyme (egg white)

Lysozyme (egg white)

Product description:

English name: Lysozyme (Chinken egg); Glycanohydrolase; Mucopeptide-N-acetylmuramoylhydrolase; Lysozgme chloride; Muramidase
Other names: crisp wall enzymes; Immunoglobulin g; N-ethyl phthalate Xylan murein Hydrolase
CAS number: 12650-88-3

Level: BR
Molecular weight: 14300
Activity: ≥ 20000u/mg
PH: 3.5~6.5

Moisture: ≤ 5%

Ash content: ≤ 4%

Total amount: 15~17%
Microorganism index: qualified
Appearance: white powder. Extraction and separation of lysozyme from egg is made up of 18 kinds of amino acid residues 129 single polypeptide chain. It is rich in basic amino acids, with 4 disulfide bonds maintaining enzyme structure, is a basic protein, n-Terminal lysine, c-Terminal Leucine. Egg white lysozyme c-type, is known to be the most heat-resistant enzymes, suitable for pH5.3~6.4
Use: biochemical studies. Is a pathogenic bacteria of glycosaminoglycans in the alkaline hydrolysis enzyme. Mainly by disrupting the cell wall of n-acetylmuramic acid and n-acetylglucosamine β-14 between glycosidic bonds, break down the cell walls of insoluble glycosaminoglycans into soluble sugar peptide, cell wall rupture the contents escaping and causing bacteria dissolve. Lysozyme can also be directly combined with the negatively charged protein, DNA, RNA, and auxiliary protein formation salt, virus inactivation. Biodegradable dissolved wall of Micrococcus, Bacillus megaterium, yellow Gram positive bacteria such as methanosarcina.
Save: 2~8℃