| Description | Hen egg-white lysozyme has a molecular weight of about 14,600 and each molecule comprises 129 amino acid residues1. The activity of lysozyme in promoting the dissolution of bacterial cell walls is now known to depend upon its ability to catalyze the hydrolysis of,3-(1-4) glycosidic linkages between amino sugar residues in poly-saccharide components of these cell walls1. |
| molecular weight | 2002.37 |
| Molecular formula | C86H144N28O23S2 |
| Storage | keep away from moisture | Powder: -20°C for 3 years | In solvent: -80°C for 1 year |
| Solubility | DMSO: ≥402.3 mg/mL |
egg white lysozyme (19-36) [Gallus gallus]
CAS No.:
Hen egg-white lysozyme has a molecular weight of about 14,600 and each molecule comprises 129 amino acid residues1. The
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