Lysozyme, Egg White

Grade

Molecular Biology Grade

Description

Lysozyme is a single chain polypeptide of 129 amino acids cross-linked with four disulfide bridges. It hydrolyzes β(1-4) linkages between N-acetylmuraminic acid and N-acetyl-D-glucosamine residues in peptidoglycan and between N-acetyl-D-glucosamine residues in chitodextrin. Lysozyme is used for bacterial cells lysis by hydrolyzing the peptidoglycan in cell walls.

The lysozyme is supplied in lyophilized powder form. It is being purified from chicken egg white and being crystallized and dialyzed into lyophilized form. The highly purified enzyme preparation has been used in mass spectrometry as a protein mass calibration standard and in structural studies of protein. It is suitable to be used in plasmid DNA purification as a lysing agent in a boiling lysing technique.

Storage

Store at -20°C

Specification

Assay	Specifications
Activity @25°C	22800 Units/mg(min)
Moisture	6.0% (max)
pH of 1.5% solution	3.3 – 4.5
Heavy metal	≤0.014%
Sulfate	≤0.15%
Heavy metals	10ppm (max)
Yeast and Mold	10 CFU/g (max)
Salmonella	None