Some properties of egg-white lysozyme

作者：Edward Penley Abraham · 发表于：Biochemical Journal · 年份：1939 · DOI：10.1042/bj0330622 · 被引用次数：21 · 研究领域：Enzyme Structure and Function、Porphyrin Metabolism and Disorders、Protein Structure and Dynamics

ASw enzyme capable of lysing certain bacteria, and particularly M. lysodeikticus, was discovered in nasal mucous by Fleming [1922] and called by him lysozyme.This, or a similar substance, is present in a number of animal tissues and fluids, the richest source being hen's egg-white.An attempt to isolate lysozyme from egg-white was made by Wolff [1927] by removing inert protein with colloidal iron and precipitating the active material with acetone; the preparation obtained in this manner was said to contain no nitrogen or sulphur.Meyer et al. [1936] used an entirely different procedure.