Sie befinden Sich nicht im Netzwerk der Universität Paderborn. Der Zugriff auf elektronische Ressourcen ist gegebenenfalls nur via VPN oder Shibboleth (DFN-AAI) möglich. mehr Informationen...
Pigeon egg white lysozyme. Purification, structural and enzymic characterization
Ist Teil von
International journal of peptide and protein research, 1982-09, Vol.20 (3), p.238-245
Ort / Verlag
Denmark
Erscheinungsjahr
1982
Quelle
MEDLINE
Beschreibungen/Notizen
Lysozyme from pigeon egg white has been purified by ion exchange chromatography and gel filtration. The overall yield of the purification procedure is 65%. The specific activity of the enzyme is 15 000 units/mg. The influence of pH and ionic strength on the lytic activity of the protein, as well as its thermal stability, have been studied. The molecular weight, secondary structure estimation, amino acid composition, NH2- and COOH-terminal sequence of the protein are also reported. The pigeon enzyme has been classified as a chicken type lysozyme (lysozyme c) according to the obtained results.