Lysozyme 溶菌酶

CAS:12650-88-3

Source: Egg Whites

I.U.B.: 3.2.1.17

Lysozyme preferentially hydrolyzes the β-1,4 glycosidic linkages between N-acetylmuramic acid and N-acetylglucosamine which occur in the mucopeptide cell wall structure of certain microorganisms, such as Micrococcus lysodeikticus (Product code: ML). A slightly more limited activity is exhibited toward chitin oligomers. It has a molecular weight of 14,388 daltons. Optimum pH is 9.2. Lysozyme is inhibited by surface active agents such as dodecyl sulfate, alcohol and fatty acids. Imidazole and indole derivatives form inhibitory charged transfer complexes.

Stability/Storage: Stable for 3-5 years at 2-8°C. Solutions at pH 4-5 are stable for several weeks refrigerated and for days at ambient temperatures. Store at 2-8°C.

Technical Note: Due to assay differences, 8,000u/mg by Worthingtons assay is equivalent to 50,000u/mg claimed by other suppliers.

Unit Definition: One Unit is equal to a decrease in turbidity of 0.001 per minute at 450 nm at pH 7.0 and 25°C, using a 0.3mg/ml suspension of Micrococcus lysodeikticus cells (WBC product code ML) as substrate.