Product Name

Lysozyme from chicken egg white

General deion

Lysosyme is an enzyme found in egg white that breaks down the cell walls in bacteria enhancing the efficiency of DNA and protein extraction.

Synonym

Mucopeptide N-acetylmuramoylhydrolase, Muramidase

Assay

10 mg/mL; ≥400,000 units/ml ;

(Ready to use solution:10 mg/mL lysozyme in 25 mM sodium acetate pH 4.5 with 50% glycerol.)

CAS Number

12650-88-3

MDL number

MFCD00131557

Molecular Weight

single-chain mol wt 14.3 kDa

Suitability

BioReagent

l Physical and Chemical Information

Appearance

Colorless Liquid

Physical form

Solution in 50% glycerol, 25 mM Sodium Acetate

l Biological Information

Biochem/Physiol Actions

Lysozyme hydrolyzes β(1→4) ages between N-acetylmuramic acid and N-acetyl-D-glucosamine residues in peptidoglycan and between N-acetyl-D-glucosamine residues in chitodextrin. Gram-positive cells are quite susceptible to this hydrolysis as their cell walls have a high proportion of peptidoglycan. Gram-negative bacteria are less susceptible due to the presence of an outer membrane and a lower proportion of peptidoglycan. However, these cells may be hydrolyzed in the presence of EDTA that chelates metal ions in the outer bacterial membrane.

The enzyme is active over a broad pH range (6.0 to 9.0). At pH 6.2, maximal activity is observed over a wider range of ionic strengths (0.02 to 0.100 M) than at pH 9.2 (0.01 to 0.06 M).

Application

Enzyme breaks down the cell walls of bacteria; used to prepare spheroplasts.

Suitable for the purification of both DNA and protein from bacteria.

l Storage

Storage temp.

-20°C

l Precautions and Disclaimer

This product is for R&D use only, not for drug, household, or other uses.

l References

1. http://www.drugbank.ca

2. https://ncit.nci.nih.gov

3. https://www.ncbi.nlm.nih.gov