Lysozyme from chicken egg white;(Synonyms: 鸡蛋清溶菌酶)
Lysozyme from chicken egg white 是鸡蛋中存在的一种溶菌酶，可分解革兰氏阳性菌。
Lysozyme from chicken egg white Chemical Structure
CAS No. : 12650-88-3
| 规格 | 价格 | 是否有货 | 数量 |
|---|---|---|---|
| 500 mg | ￥400 | In-stock | |
| 1 g | ￥500 | In-stock | |
| 5 g | ￥1000 | In-stock | |
| 10 g | ￥1400 | In-stock | |
| 50 g | ; | 询价 | ; |
* Please select Quantity before adding items.
Lysozyme from chicken egg white 相关产品
bull;相关化合物库:
- Natural Product Library Plus
- Bioactive Compound Library Plus
- Peptide Library
| 生物活性 |
Lysozyme from chicken egg white is a bactericidal enzyme present in chicken eggs, and it lyses gram-positive bacteria. IC50 Target: Bacteria[1] In Vitro: Lysozyme is an ubiquitous enzyme. The hen egg is the most abundant source of lysozyme, which constitutes approximately 3.4% of the albumen proteins. Lysozyme is a natural antimicrobial that hydrolyzes the β(1-4) glycosidic linkage between N-acetylmuramic acid and N-acetylglucosamine found in the peptidoglycan layer of the bacterial cell wall and causing cell lysis. The bactericidal effect of lysozyme is primarily limited to gram-positive bacteria, including pathogens such as Listeria monocytogenes and certain Clostridium species as well as some spoilage organisms, including thermophilic spore-forming bacteria and certain yeasts. The gram-negative bacteria are more resistant to lysozyme action because of their complex cell wall structure[1]. |
IC50 Target |
Bacteria[1] |
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| 体外研究 (In Vitro) |
Lysozyme is an ubiquitous enzyme. The hen egg is the most abundant source of lysozyme, which constitutes approximately 3.4% of the albumen proteins. Lysozyme is a natural antimicrobial that hydrolyzes the β(1-4) glycosidic linkage between N-acetylmuramic acid and N-acetylglucosamine found in the peptidoglycan layer of the bacterial cell wall and causing cell lysis. The bactericidal effect of lysozyme is primarily limited to gram-positive bacteria, including pathogens such as Listeria monocytogenes and certain Clostridium species as well as some spoilage organisms, including thermophilic spore-forming bacteria and certain yeasts. The gram-negative bacteria are more resistant to lysozyme action because of their complex cell wall structure[1]. MCE has not independently confirmed the accuracy of these methods. They are for reference only. |
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| CAS 号 |
12650-88-3 |
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| 中文名称 |
鸡蛋清溶菌酶 |
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| 运输条件 |
Room temperature in continental US; may vary elsewhere. |
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| 储存方式 |
Protect from light
*In solvent : -80deg;C, 6 months; -20deg;C, 1 month (protect from light) |
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| 溶解性数据 |
In Vitro:;
H2O : 10 mg/mL (Need ultrasonic and warming) |
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| 参考文献 |
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| Kinase Assay [1] |
For measurement of lytic activity in egg white at each pH, temperature, and CO2 condition, eggs are randomly selected from a flat of eggs (2 dozen eggs) obtained from a local grocery store. To determine the amount of egg white to be added to obtain a 0.001% lysozyme concentration, it is documented that chicken egg white contains approximately 3.4% lysozyme. For determining egg white activity, 0.030 g of albumen was added to 100 mL of the buffered solutions. This equated to a concentration of approximately 0.001% lysozyme. In addition, the egg white contains other antimicrobial proteins that are naturally present, as mentioned in the Introduction section[1]. MCE has not independently confirmed the accuracy of these methods. They are for reference only. |
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| 参考文献 |
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