Lysozyme chloride form from chicken egg white, Grade VI, >=45,000 units/mg protein (E1%/282)

Lysozyme chloride form from chicken egg white, Grade VI, >=45,000 units/mg protein (E1%/282)

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Application


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


Packaging


1, 5, 25 g in poly bottle


Physical form


Lyophilized powder containing sodium chloride and sodium acetate


Preparation Note


3× Crystallized


Unit Definition


One unit will produce a δA450 of 0.001 per min at pH 6.24 at 25°C, using a suspension of Micrococcus lysodeikticus as substrate, in a 2.6 mL reaction mixture (1 cm light path).

Quality Level200
ManufacturerSIGMA-ALDRICH
CompositionProtein, ≥80%
Storage Temp.−20°C
Formlyophilized powder

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