Description
L6876 Sigma-Aldrich
Lysozyme from chicken egg white
lyophilized powder, protein ≥90 %, ≥40,000 units/mg protein
Synonym: Mucopeptide N-acetylmuramoylhydrolase, Muramidase
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CAS Number 12650-88-3
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Enzyme Commission (EC) Number 3.2.1.17
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EC Number 235-747-3
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MDL number MFCD00131557
Description
Application
Lysozyme from chicken egg white has been used for the extraction of genomic DNA from bacterial cells.[1][2][3] It has been used as an external standard for MALDI-TOF (matrix assisted laser desorption ionization-time of flight) mass analysis.[4]
Enzyme breaks down the cell walls of bacteria; used to prepare spheroplasts.
Packaging
1, 5, 10, 25, 100 g in poly bottle
Biochem/physiol Actions
Lysozyme hydrolyzes β(1→4) linkages 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).
Unit Definition
One unit will produce a ΔA450 of 0.001 per min at pH 6.24 at 25 °C, using a suspension of Micrococcus lysodeikticus as substrate, in a 2.6 mL reaction mixture (1 cm light path).
Properties
Related Categories | 3.2.x.x Glycosidases, 3.x.x.x Hydrolases, Application Index, Bacterial, Biochemicals and Reagents, |
form | lyophilized powder |
mol wt | single-chain 14.3 kDa |
composition | protein, ≥90% |
shipped in | wet ice |
storage temp. | −20°C |
Gene Information | chicken ... LYZ(396218) |