Lysozyme, 1 g
Référence 8259.1
€ 40,88
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Lysozyme, 1 g
Détails du produit
Code SH: 35079090
Marque: Carl Roth
Lysozyme, min. 45.000 FIP U/mg,, lyophilised, Molar mass (M) ~14000 g/mol, Storage temp. -20 °C, CAS No. [12650-88-3], EG-Nr. 235-747-3
Lysozyme ≥45 000 FIP U/mg, lyophilized
Salt and albumin free lyophilised powder. Quality product for molecular biology. Ideal for lysis of bacteria for preparing DNA.
Lysozyme preferentially hydrolyses the β-1,4-glycosidic bond between N-acetylmuraminic acid and N-acetylglucosamine. Muramic acid and acetylglucosamine are components of the proteoglycan cell wall of many microorganisms. The enzyme is mostly derived from chicken egg white and may efficiently be used for lysis of Gram+ bacteria. In genetic engineering, it is very often used during isolation of plasmid DNA or cellular RNA for the lysis of E. coli or eukaryotic cells.
Unit-definitie
1 FIP-Unit equals the amount of enzyme which reduces the absorbance by 0.001 per min. at 450 nm, 25 °C, pH 7.00 using a suspension of FIP Micrococcus luteus as substrate (acc. to Pharmaceutical Enzymes 1997). 1 FIP-Unit resembles approximately 1 Shugar-Unit.
Gebruiksinstructies
Working solution: 5-10 mg/ml (bacteria), 1-2 mg/ml (eukaryotic cells)
Buffer: salt solution without detegents (0.1 M potassium phosphate buffer, 50 mM Tris buffer, 1x PBS, 1x TBS or similar)
pH optimum: 6.0-7.0
Inhibitors: imidazole, indole, N-acetyl glucosamine
Temperature optimum: 37 °C
Stability: The lyophilisate is stable at +4 °C and -20 °C for several years. The stability of the solution at pH 4-5 is several weeks at +4 °C and several days at room temperature.
Isoelectric point: approx. 11
Lysozyme solution should be frozen only once.
Enzyme: a neoclassical, Greek artificial word ενζυμου, énzymon, derived from εν-, en- (in-) and ζυμη, zýmé (yeast, sourdough, archaic)
Ferments: comes from the Latin fermentum (ferments, sourdough)
There are six classes in which all enzymes are classified according to the particular reaction they catalyse:
• Oxidoreductases (catalyse redox reactions)
• Transferases (transfer functional groups among substrates)
• Hydrolases (cleave bonds via addition of water)
• Lyases/Synthases (cleave or synthesise complex products out of basic substrates without cleavage of ATP)
• Isomerases (transform chemical isomers)
• Ligases/Synthetases (cleave or synthesise complex products out of basic substrates via cleavage of ATP)
Enzyme: a neoclassical, Greek artificial word ενζυμου, énzymon, derived from εν-, en- (in-) and ζυμη, zýmé (yeast, sourdough, archaic)
Ferments: comes from the Latin fermentum (ferments, sourdough)
There are six classes in which all enzymes are classified according to the particular reaction they catalyse:
• Oxidoreductases (catalyse redox reactions)
• Transferases (transfer functional groups among substrates)
• Hydrolases (cleave bonds via addition of water)
• Lyases/Synthases (cleave or synthesise complex products out of basic substrates without cleavage of ATP)
• Isomerases (transform chemical isomers)
• Ligases/Synthetases (cleave or synthesise complex products out of basic substrates via cleavage of ATP)
| Appearance | white powder |
| Activity | ≥45000 FIP U/mg |
| Water content | ≤8,0 % |
| Ash content | ≤2,0 % |
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