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.