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Experiment Summary
Preparation, Purification and Identification of Lysozyme
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Experiment Principle
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Egg white lysozyme, a kind of alkaline globulin, is composed of 129
amino acid residues, and the molecular weight of 14,388. The
molecule contains four pairs of disulfide bonds. Because of the
number of basic amino acid residues is more than the number of
acidic amino acid residues, so its isoelectric point is up to about 11
around 10.5 to 11, and the optimum temperature is 50 . The
optimum pH is about 6 to 7. The amount of lysozyme in egg white
accounted for about 3.4% ~ 3.5% of the total amount of protein.
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Lysozyme is both medicine and health care products, or ideal drug
enzyme in the biochemical drugs. It has been utilized in
pharmaceutical preparations, food and beverage additives,
biochemical reagents and medical diagnostic agents. Lysozyme is
widely used in medicine, food preservation and bio-engineering.
Lysozyme is a glycoside hydrolase, having anti-bacterial anti-
inflammatory, anti-virus, enhance immunity and other
pharmacological effects. It has been clinically used in various ENT
inflammation, flat warts, molluscum contagiosum, common warts
and other skin disease treatment, and also for the prevention and
treatment of viral hepatitis, especially for post-transfusion hepatitis
and acute hepatitis more significant effect. In addition, human
lysozyme can also be used as a diagnostic indicator of various
diseases.
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Main Reagent
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Major Equipment
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Experimental Materials
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Experiment Procedure
To be continued...
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