Lysozyme(Chinken egg) ；Glycanohydrolase；Mucopeptide-N-acetylmuramoylhydrolase；CAS 12650-88-3
Item No.： E0028
Store at： 2～8°C
English name：Lysozyme(Chinken egg) ；Glycanohydrolase；Mucopeptide-N-acetylmuramoylhydrolase；Lysozgme chloride；Muramidase
Other names:Brittle wall enzyme; Globulin G; N-ethylphthalide cytoplasmic glycan hydrolase
Grade: BR
Molecular weight: 14300
Activity: ≥ 20000u
pH: 3.5 ~ 6.5
Moisture: ≤ 5.0%
Ash content: ≤ 4.0%
Total nitrogen: 15 ~ 17%
Microbiological index: Acceptable
Physicochemical properties: White lyophilized powder. Lysozyme isolated from egg white is a single peptide chain composed of 18 kinds of 129 amino acid residues. It is rich in basic amino acids and has four pairs of disulfide bonds to maintain the enzyme configuration. It is an alkaline protein. Its N-terminal is lysine and its C-terminal is leucine. Egg white lysozyme is type C, which is the most heat-resistant enzyme known, and the suitable pH is 5.3 ~ 6.4.
Purpose: Biochemical research. It is an alkaline enzyme that can hydrolyze mucopolysaccharides in pathogenic bacteria. It mainly destroys the relationship between N-acetylmuramic acid and N-acetylglucosamine in the cell wall β- 1,4 glycosidic bonds decompose the insoluble mucopolysaccharide of the cell wall into soluble glycopeptides, resulting in the rupture of the cell wall, the escape of the contents and the dissolution of bacteria. Lysozyme can also directly bind to negatively charged viral proteins and form double salts with DNA, RNA and apo proteins to inactivate the virus. It can decompose Gram-positive bacteria such as wall dissolving Micrococcus, Bacillus megaterium and octadecus flavus.
