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Nouvelles données concernant le lysozyme de blanc d'œuf d'Oie: Teneur en tryptophane, stabilité et spécificité
Author(s) -
Dianoux AnneChristine,
Jollès Pierre
Publication year - 1969
Publication title -
helvetica chimica acta
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.74
H-Index - 82
eISSN - 1522-2675
pISSN - 0018-019X
DOI - 10.1002/hlca.19690520308
Subject(s) - lysozyme , chemistry , egg white , tryptophan , enzyme , microbiology and biotechnology , biochemistry , amino acid , biology
New data concerning the tryptophan content, the stability, and the specificity of goose egg‐white lysozyme are reported. This enzyme occupies a special place among the mammelian lysozymes already studied and the general definition of a lysozyme had to be modified. The mechanism of action is discussed.
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