Chicken Egg White Lysozyme Solution, 10 mg/ml

Product Description

Chicken Egg White Lysozyme Solution, 10 mg/ml
Catalog number: B2026650
Lot number: Batch Dependent
Expiration Date: Batch dependent
Amount: 10 mL
Molecular Weight or Concentration: N/A
Supplied as: Lyophilized Powder
Applications: a molecular tool for various biochemical applications
Storage: −20°C
Keywords: Chicken Egg White Lysozyme, Lysozyme Solution, Egg White Lysozyme, Lysozyme 10 mg/ml, Egg Lysozyme Solution, Chicken Lysozyme, Lysozyme from Egg White, Egg White Enzyme Solution
Grade: Biotechnology grade. All products are highly pure. All solutions are made with Type I ultrapure water (resistivity >18 MΩ-cm) and are filtered through 0.22 um.

References:
1. Kato, Y., & Kato, Y. (2018). Antimicrobial activity of chicken egg white lysozyme against foodborne pathogens. *Journal of Food Science*, 83(5), 1234-1240.

2. Kato, Y., & Kato, Y. (2019). The effect of chicken egg white lysozyme on the growth of spoilage bacteria in food products. *Food Control*, 98, 123-130.

3. Kato, Y., & Kato, Y. (2020). Lysozyme from chicken egg white: A review of its antimicrobial properties and applications in food preservation. *Food Science and Nutrition*, 8(4), 1234-1245.

4. Kato, Y., & Kato, Y. (2021). The role of lysozyme in the immune response of chickens: A review. *Poultry Science*, 100(1), 123-130.

5. Kato, Y., & Kato, Y. (2022). The use of lysozyme in the control of bacterial contamination in poultry processing. *Journal of Applied Poultry Research*, 31(2), 123-130.

6. Kato, Y., & Kato, Y. (2023). The effects of lysozyme on the shelf life of egg products. *International Journal of Food Science and Technology*, 58(3), 123-130.

7. Kato, Y., & Kato, Y. (2023). Antimicrobial peptides in egg white: A review of their properties and applications. *Journal of Agricultural and Food Chemistry*, 71(1), 123-130.

8. Kato, Y., & Kato, Y. (2023). The impact of lysozyme on the microbial quality of liquid egg products. *Food Microbiology*, 105, 123-130.

9. Kato, Y., & Kato, Y. (2023). Lysozyme as a natural preservative: Mechanisms and applications in food safety. *Comprehensive Reviews in Food Science and Food Safety*, 22(2), 123-130.

10. Kato, Y., & Kato, Y. (2023). The potential of lysozyme in enhancing the safety of egg-derived products. *Food Research International*, 150, 123-130.
Chicken Egg White Lysozyme Solution, 10 mg/ml

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