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.
Product Specifications
Field of Research
Cell Biology
Molecular Weight
2002.37
Storage Conditions
-20°C
Notes
For research use only.
Available Sizes
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