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Lysozyme from chiken egg 100 000 U/mg, CAS 12650-88-3, Serva

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Lysozyme, 100 000 units/mg CAS 2650-88-3


This formulation of lysozyme derived from chicken egg white is a crystalline powder in hydrochloride form. Chicken egg lysozyme causes cell lysis in most gram positive bacteria


Chicken egg lysozyme hydrolyzes the β 1 - 4 linkages of the murein between N-acetylmuramic acid and N-acetyl-D-glucosamin, and degrades the heteroglycan chain to disaccharides

Details:

  • Activity: 100000 U/mg protein
  • Mw 14 400 

 
Unit definition: 1 unit catalyzes a decrease in absorption at 450 nm of 0.001 per minute at 25 °C, pH 7.0, in a suspension of Micrococcus luteus cells (reaction volume 3 ml, light path 1 cm).
 
Isoelectric point: 10.5 - 11.0
 
Optimum pH: 9.2
 
Storage Temperature: +2 °C to +8 °C
HS: 35079090

A QUALITY SERVA ELECTROPHORESIS PRODUCT

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