Lysozyme chloride form from chicken egg white, Grade VI, >=45,000 units/mg protein (E1%/282)

Lysozyme chloride form from chicken egg white, Grade VI, >=45,000 units/mg protein (E1%/282)

Application

Enzyme which breaks down the cell walls of bacteria; used to prepare spheroplasts.

Packaging

1, 5, 25 g in poly bottle

Physical form

Lyophilized powder containing sodium chloride and sodium acetate

Preparation Note

3× Crystallized

Unit Definition

One unit will produce a δA450 of 0.001 per min at pH 6.24 at 25°C, using a suspension of Micrococcus lysodeikticus as substrate, in a 2.6 mL reaction mixture (1 cm light path).

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Code Description Quality Level Manufacturer Composition Storage Temp. Form Price Quantity
3579786 Lysozyme chloride form from chicken egg white, Grade VI, >=45,000 units/mg protein (E1%/282) 200 SIGMA-ALDRICH Protein, ≥80% −20°C
£60.73 (exc VAT) per 1G
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3579787 Lysozyme chloride form from chicken egg white, Grade VI, >=45,000 units/mg protein (E1%/282) 200 SIGMA-ALDRICH Protein, ≥80% −20°C
£1,007.04 (exc VAT) per 25G
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3579788 Lysozyme chloride form from chicken egg white, Grade VI, >=45,000 units/mg protein (E1%/282) 200 SIGMA-ALDRICH Protein, ≥80% −20°C
£256.29 (exc VAT) per 5G
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