Lysozyme is an enzyme purified from chicken egg-whites that has antimicrobial properties. This enzyme hydrolyzes peptidoglycans in cell wall structures of some bacterial species. Lysozyme also shows some activity toward chitin oligomers.
Stable for 3-5 years at 2-8°C. Solutions at pH 4-5 are stable for several weeks refrigerated and for days at ambient temperatures. Store at 2-8°C.
Lysozyme is used for the extraction of genomic DNA from bacterial cells and it is also used as an external standard for MALDI-TOF (matrix assisted laser desorption ionization-time of flight) mass analysis.