Lysozyme, Egg White
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Lysozyme is an enzyme capable of breaking down the bacterial cell wall, and is typically used to enhance protein extractions or nucleic acid extractions. It works by hydrolyzing the 1,4-β-linkages located between the N-acetylmuramic acid and the N-acetyl-D-glucosamine residues in peptidoglycan.Gram-positive cells have an increased susceptibility to the actions of lysozyme since gram-positive cells have a higher quantity of peptidoglycan in the cell wall. Gram-negative cells are less vulnerable, but can still be hydrolyzed in the presence of EDTA.
|Synonyms||Mucopeptide N-acetylmuramoylhydrolase, Muramidase, Lysozyme from chicken egg white|
|Grade||MOLBIO - Molecular Biology Grade|
|Unit Of Measure||10g|
|External URL||Click here|