Lysozyme from Chicken Egg White, Salt Free

Lysozyme from Chicken Egg White, Salt-Free is a high-purity enzyme supplied as a white to off-white powder. It hydrolyzes the β-(1,4)-glycosidic bonds in the peptidoglycan layer of bacterial cell walls, making it a widely used antibacterial and analytical reagent in biochemical and microbiological research.

This salt-free preparation is ideal for applications where the presence of salts could interfere with experimental conditions, including protein studies, enzymatic assays, and cell wall research. Its consistent quality ensures reproducible results in laboratory workflows.

Lysozyme is intended for laboratory and research use only and is not suitable for human or animal consumption. Proper storage in a cool, dry environment is recommended to maintain enzymatic activity and stability.

Dry powder stable for 3 - 5 years when stored dry at 2°C to 8°C.

Stock solution is stable up to 3 days at 4°C and up to 1 year at -20°C.

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