La structure chimique du lysozyme de blanc d'oeuf de poule: étude détaillée

Abstract

All the details concerning the establishment of the formula of the chemical structure of hen's egg-white lysozyme (N-acetylmuramide glycanohydrolase, EC 3.2.1.17) (which the authors had briefly indicated in 1961) are reported in the present study. The 18 tryptic units obtained from reduced lysozyme by chromatography on Dowex-1 X2 have beeb joined in the right order thanks to the chymotryptic units containing a basic amino acid and in two instances thanks to the peptic units. The protein is formed by a single polypeptide chain of 129 amino acid residues folded by the 4 bridges of the cystine residues; one of them has already been determined. Some considerations are made on the relations existing between chemical structure and biological activity.