Lysozyme from chicken egg white min. 100 000 units/mg, CAS 12650-88-3, Serva Expand

Lysozyme from chiken egg 15,000U/mg



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Lysozyme from Chicken egg white 

Lysozyme activity 15,000 units/mg

CAS 2650-88-3, MW ~ 14400

Derived from chicken egg white, this lysozyme is a crystalline powder in hydrochloride form. Chicken egg lysozyme produces 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.

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