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THE PREPARATION AND PROPERTIES OF PURIFIED EGG‐WHITE LYSOZYME
Author(s) -
Roberts E. A. Houghton
Publication year - 1937
Publication title -
quarterly journal of experimental physiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.925
H-Index - 101
eISSN - 1469-445X
pISSN - 0370-2901
DOI - 10.1113/expphysiol.1937.sp000738
Subject(s) - lysozyme , egg white , research council , white (mutation) , government (linguistics) , chemistry , political science , biochemistry , philosophy , linguistics , gene
1. A simple method is described for the extraction of a highly purified lysozyme from hen's egg‐white. 2. Some of its properties suggest that it is a low molecular weight protein. 3. Lysozyme possesses antigenic properties. The author is indebted to the Medical Research Council for a full‐time personal grant, and to the Government Grant Committee of the Royal Society for a grant towards the expenses of the investigation. Thanks are also due to Professor W. Ramsden for his help and advice in determining the surface properties of lysozyme.