Study on some enzymological properties and activity influencing factors of egg white lysozyme

Purpose To study the possibility to make egg white lysozyme as liquid preparation.Methods The influences of pH and temperature on the activity and stability of egg white lysozyme were studied and the influences of metal ions and some general adjuvants in liquid preparation on the activity of the enzyme was invetigated.Results The egg white lysozyme showed the highest activity in the pH range of 6.0-6.5 and the optimal temperature was 65℃.The enzyme was stable in the pH range of 5-7 and below 65℃.Na+ and K+ had activation effect on the activity of the enzyme,0.01 mmol/L of Co2+,Ca2+,Cu2+,Fe2+ and Zn2+ inhibited the activity,and Mn2+ and Mg2+ did not show significant influence on the activity.The activity of the enzyme was slightly inactivated by incubation with tween-20,tween-80 or glycerine.EDTA-2Na in the concentration range of 0.000 5%-0.300 0% had activation activity and showed inhibition activity if the concentration increased further.Conclusion Egg white lysozyme can be used for making liquid preparation.