|egg white lysozyme (19-36) [Gallus gallus]
Dissolution of cell wall
Sample solution is provided at 25 µL, 10mM.
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|Cas No.||SDF||Download SDF|
|Solubility||≥402.3mg/ml in DMSO||Storage||Store at -20°C|
|Shipping Condition||Evaluation sample solution : ship with blue ice.All other available size: ship with RT , or blue ice upon request|
|General tips||For obtaining a higher solubility , please warm the tube at 37 ℃ and shake it in the ultrasonic bath for a while.Stock solution can be stored below -20℃ for several months.|
Formula of Egg white lysozyme (19-36) [Gallus gallus]:
Hen egg white lysozyme has a molecular weight of about 14,600 and each molecule comprises 129 amino acid residues1.
The crystals have unit cell dimensions a = b = 79.1, c = 37.9 A and space group P43212, and there are eight molecules in the unit cell, one per asymmetric unit2. Liquid of crystallization constitutes about 33.5 per cent of the weight of the crystal3.
The activity of lysozyme in promoting the dissolution of bacterial cell walls is now known to depend upon its ability to catalyze the hydrolysis of ,3-(1-4) glycosidic linkages between amino sugar residues in poly-saccharide components of these cell walls1.
Figure1. The crystal structure of hen egg-white lysozyme
1. David C. Phillips. The Hen Egg-White Lysozyme Molecule. (1967) Proceedings of the National Academy of Sciences of the United States of America, 57: 483-495
2. Blake, C. C. F., E. H. Fenn, A. C. T. North, D. C. Phillips, and t. J. Polijak, Nature, 196, 1173 (1962).
3. Steinrauf, L. K., Acta Cryst., 12, 77 (1959).