Lysozyme from chicken egg white, min. 20000 U/mg - Molbio Grade
Advantages at a glance
- Activity: min. 20,000 U/mg (pH6.2)
- Appearance: white freeze-dried powder, albumin-free
- DNAse and RNAse free.
- MW: approx. 14,400 g/mol
€48.08
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Delivery time: 3-8 days
Product information "Lysozyme from chicken egg white, min. 20000 U/mg - Molbio Grade"
Lysozyme (Muramidase) preferentially hydrolyses the β-1,4-glycosidic binding between N-Acetyl muraminic acid and N-Acetyl glucosamine, a component of the proteoglycan-cell wall of certain microorganisms. The enzyme is present in many organisms. In molecular biology, the enzyme from chicken white egg is used to lyse E. coli for the isolation of plasmid-DNA. The working concentration is 200-300 μg/µL. To increase the plasmid yield (approx. 5-10%) lysozyme may be added. Another application is the lysis of bacteria for the preparation of bacterial RNA. In this case the working concentration is 40μg/mL (stock solution 50mg/mL).
Stability: The lyophilized powder of lysozyme is stable for many years at +2°C to +8°C. In solution, the stability at pH values from 4 to 5 at +2°C to +8°C is several weeks and at room temperature several days. pH-optimum is at 9.2, the isoelectric point at 11.0.
Lysozyme will be inhibited by surfactants like SDS or alcohols and fatty acids, imidazole and indol-derivatives.
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