The extraction and recovery of active proteins from E. coli cells is a crucial step in purification. During extraction, lysozyme from hen egg white is often used to hydrolyze the bacterial cell wall. As a muramidase enzyme (Salazar and Asenjo, 2007). Lysozyme splits the linkages between N-acetylmuramic acid and N-acetyl-D-glucosamine residues in peptidoglycan and between N-acetyl-D-glucosamine residues in chitodextrin. Because it is readily available, chicken lysozyme (cLZ) is often used to prepare the initial cell free extract. The objective of this study is to compare the lysis activity between human and chicken lysozyme, and to measure the amount of protein recovered after lysis in an E. coli expression system.
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