Lysozyme from Chicken Egg White (Salt Free)

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Catalog No : MB16201

Lysozyme hydrolyzes β(1→4) linkages between N-acetyl-muraminic acid and N-acetyl-D-glucosamine residues in peptidoglycan and between N-acetyl-D-glucosamine residues in chitodextrin. The enzyme is used to lyse bacterial cell walls. Gram-positive cells are quite susceptible to this hydrolysis as their cell walls have a high proportion of peptidoglycan. In contrast, Gram-negative bacteria are less susceptible due to the presence of an outer membrane and a lower proportion of peptidoglycan.