Lysozyme from egg white
Lysozyme is a glycoside hydrolase with an antibacterial effect.
Lysozyme is used to facilitate bacterial lysis for the purification of proteins or DNA.
Lysozyme preferentially hydrolyzes the β-1,4-glycosidic bond of the proteoglycan cell wall. It is particularly effective against Gram-positive bacteria but is also used on Gram-negative bacteria like E. coli in combination with chemical or mechanical lysis.
Biological sources: chicken egg white
Molecular weight : single-chain 14.3 kDa
CAS Number:
12650-88-3
NACRES :
NA.54
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