Lysozyme, Egg White

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.

Product Specifications
Lysozyme, Egg White

MOLECULAR BIOLOGY GRADE

Storage/Handling: Store at -20°C. Avoid freeze/thaw cycles