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Lysozyme is an enzyme that catalyzes the hydrolysis of glycosidic bonds in polysaccharides, particularly in bacterial cell walls. It is primarily derived from hen egg whites or produced through fermentation processes using specific microorganisms. This enzyme exhibits antimicrobial properties, making it valuable in various pharmaceutical and biopharmaceutical applications.
| Source | Hen egg white or microbial fermentation |
| Purity | Typically 95% or higher |
| Form | Lyophilized powder or solution |
| Activity | Measured in units per mg |
| Storage conditions | 2-8°C for solid form, -20°C for long-term storage |
When selecting lysozyme, consider the source and purity level appropriate for your application. Specify the desired form, such as lyophilized powder or solution, and inquire about the enzyme activity level. It is also important to discuss storage requirements and any necessary certifications or quality standards, especially for pharmaceutical use. Provide estimated quantities to facilitate accurate quoting.
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Lysozyme primarily breaks down bacterial cell walls, providing antimicrobial effects.
It can be extracted from hen egg whites or produced via fermentation.
Lysozyme is used in pharmaceuticals, food preservation, cosmetics, and diagnostics.
Purity levels typically range from 95% to 99%.
It should be stored at 2-8°C for short-term use and at -20°C for long-term storage.
Yes, it is often used as a natural preservative in food products.