Lysozyme is a glycoside hydrolase which hydrolyzes 1,4-beta-linkages between N-acetylmuramic acid and N-acetyl-D-glucosamine residues in peptidoglycan and between N-acetyl-D-glucosamine residues in chitodextrin. Peptidoglycan is a major component of cell walls of gram-positive bacteria which makes these bacteria susceptible to lysis by lysozyme. It is used to lyse bacteria and to prepare spheroplasts. Lysozyme is purified from chicken egg white and freeze dried.
Source
Chicken Egg White
Form
Freeze-dried powder
Enzyme Commission Number
EC 3.2.1.17
Activity
~50, 000 U/mg
CAS No.
9001-63-2
Purity
95%
Unit Definition
That amount of enzyme causing a decrease in absorbance at 450 nm of 0.001 per minute at 25°C and pH 6.24 with Micrococcus lysodeikticus as substrate.
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