LYSOZYME - INDUSTRIAL ENZYME
PRODUCT DESCRIPTION
Lysozyme is renowned for its antibacterial and antimicrobial properties. It functions by breaking down the cell walls of certain bacteria - inhibiting their growth and promoting cellular lysis
Lysozyme is a highly versatile enzyme with antibacterial properties, commonly used in food preservation, pharmaceuticals, and biotechnology.
In the food industry, it prevents spoilage by inhibiting bacterial growth, particularly in dairy and meat products. In pharmaceuticals, lysozyme serves as an anti-inflammatory agent and supports infection control in wound care. It is also utilised in molecular biology for bacterial cell lysis to extract DNA or proteins and in biotechnology as a tool for recombinant protein purification. Additionally, its antimicrobial activity makes it valuable in cosmetics and hygiene products.
LYSOZYME PRODUCT INFORMATION
Grade
Food-grade, Allergen-free
Source
Chicken eggs
Molecular Weight
Approximately 14.3 kDa
Class
Enzyme (Antibacterial enzyme)
Species
Gallus gallus (chicken)
Purity
>95% (SDS-PAGE)
Formumation
Lyophilized powder
Type
Protein
Endotoxin
<1 EU/µg protein
Animal-origin free
Yes
Storage
Lyophilized sample is transported at ambient temperature. For extended shelf life, store at -20°C before and after reconstitution.
