Lysozyme from chicken egg white 

Enzyme breaks down the cell walls of bacteria; used to prepare spheroplasts.

1 U corresponds to the amount of enzyme which decreases the absorbance at 450 nm by 0.001 per minute at pH 7.0 and 25°C (Micrococcus luteus, ATCC 4698, as substrate)

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).

BioChemika

powder (crystalline)

single-chain mol wt 14.7 kDa

M_r ~14600

white

2-8°C

Jolles, P. Angew. Chem. Int. Ed. 8, 227-239, (1969)

Davies, R.C., et al. Biochim. Biophys. Acta 178, 294-305, (1969)

Canfield, R.E. J. Biol. Chem. 238, 2698-2707, (1963)

Rupley, J.A. Biochim. Biophys. Acta 83, 245-255, (1964)

Holler, H., et al. Biochemistry 14, 2377-2385, (1975)

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3

OL5989000

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