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Lysozyme is an enzyme that is able to lyse bacterial cell membranes and thus serve as an antimicrobial agent in foods. Lysozyme occurs naturally in egg white, but the purified enzyme is used on occasion as an additive in other foods, especially soft cheeses. Lysozyme is a well-documented egg white allergen. Lysozyme can be utilized as model protein in crystallization experiments and X-ray structure analysis.
Protein crystallization is the process of formation of a regular array of individual protein molecules stabilized by crystal contacts. Once formed, these crystals can be used in structural biology to study the molecular structure of the protein, particularly for various industrial or medical purposes.