Lysozyme (egg white) / Fragilysin / Globulin G / N-Acetylmuramide glycanhydrolase / Lysozyme (chicken egg)

English Name: Lysozyme (Chicken egg); Glycanohydrolase; Mucopeptide-N-acetylmuramoylhydrolase; Lysozyme chloride; Muramidase

Other Names: Brittle wall enzyme; Globulin G; N-Acetylmuramide glycanhydrolase

CAS Number: 12650-88-3

Grade: BR

Molecular Weight: 14300

Activity: ≥20000 u/mg

pH: 3.5～8.5

Moisture: ≤5.0%

Ash: ≤4.0%

Total Nitrogen: 15～17%

Microbiological Index: Qualified

Appearance: White lyophilized powder. Lysozyme extracted and isolated from egg white is a single peptide chain composed of 18 types of 129 amino acid residues. It is rich in basic amino acids and has four disulfide bonds maintaining the enzyme conformation. It is an alkaline protein with lysine at the N-terminus and leucine at the C-terminus. Egg white lysozyme is type C and is known as one of the most heat-resistant enzymes, with an optimal pH range of 5.3–6.4.

Use: Biochemical research. It is an alkaline enzyme capable of hydrolyzing mucopolysaccharides in pathogenic bacteria. It primarily works by breaking the β-1,4 glycosidic bonds between N-acetylmuramic acid and N-acetylglucosamine in the cell wall, decomposing the insoluble mucopolysaccharides into soluble glycopeptides, leading to cell wall rupture and bacterial lysis. Lysozyme can also directly bind to negatively charged viral proteins and form complexes with DNA, RNA, and apoproteins, thereby inactivating viruses. It can lyse Gram-positive bacteria such as Micrococcus lysodeikticus, Bacillus megaterium, and Sarcina lutea.

Storage: 2～8°C