Lysozyme from chicken egg white

SIGMA/L4631 - For use as a marker in SDS-PAGE

Synonym: Mucopeptide N-acetylmuramoylhydrolase; Muramidase

CAS Number: 12650-88-3
EC Number: 235-747-3
MDL Number: MFCD00131557
Product Type: Chemical

Catalog Number	PKG Qty.	Price


45-L4631-1VL	1 vial	$123.00 1/EA	Add To Favorites

Lysozyme specificity: Peptidoglycans are polymers of β-(1-4)-N-Acetyl-D-glucosamine units. Alternating residues are modified to form N-acetylmuramic acid with the addition of lactate to form branching links to the tetrapeptide.

Properties
Descriptions
Safety Info.
Basic Data

biological source	chicken egg white
form	powder
mol wt	single-chain 14.3 kDa
packaging	vial of 25 mg
Quality Level	200
storage temp.	2-8°C
UniProt accession no.	P00698

Application:	Enzyme breaks down the cell walls of bacteria; used to prepare spheroplasts.
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.
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).
Other Notes:	One unit will lyse 0.6 μg of Micrococcus lysodeikticus per minute by turbidimetric detection at 600 nm when suspended in buffer at pH 6.2 at 25 °C.

RIDADR	NONH for all modes of transport
WGK Germany	3

Storage Temp.	2-8°C
Enzyme Commission (EC) Number	3.2.1.17 ( BRENDA \| IUBMB )
UNSPSC	12352204

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