Egg white lysozyme (19-36) [Gallus gallus]

Hen egg-white lysozyme is a 14.6 kDa enzyme (129 residues) that catalyzes the hydrolysis of β- (1-4) glycosidic bonds in bacterial cell wall polysaccharides. It is widely used in vitro as a model protein in enzymology and structural biology, and in vivo studies for its antimicrobial and immune-modulatory properties.