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Lysozyme
Lysozyme from chicken egg white, >50000U/mg activity
Lysozyme from chicken egg white is a basic protein with a molecular weight of approximately 14,000. It hydrolyses the B-1,4 glucosidic linkages found in the cell walls of microorganisms including most gram postitive bacteria. In gram negative bacteria a tight lipopolysaccharide layer on the exposed murein sacculus shields from lysozyme digestion. When the stabilizing Ca2+ ions are removed e.g. EDTA, the murein becomes susceptible to lysozyme.
Specifications:
- Activity level greater than 50KU/mg
- Protein greater than 95% (biuret)
- Freeze dried
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