Egg white lysozyme is the major protein of the hen's egg vitelline membrane.
Lysozyme accounts for 37% of the proteins of the hen's egg vitelline membrane. It can be extracted by salt solutions and purified by gel filtration on Sephadex G-50. There are no differences between the chemical and enzymic properties of egg white and vitelline membrane lysozymes. Vitelline membranes of ovarian eggs do not contain lysozyme. It is thus concluded that lysozyme is localized in the outer layer. Vitelline membranes from fertilized and unfertilized eggs contain the same amount of lysozyme; its percentage decreases after two days of incubation.
D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002458:Cell Fractionation; D002642:Chick Embryo; D002645:Chickens; D005260:Female; D007700:Kinetics; D009113:Muramidase / Q000302:isolation & purification* / Q000378:metabolism; D009865:Oocytes / Q000201:enzymology* / Q000648:ultrastructure; D012995:Solubility; D014817:Vitelline Membrane / Q000166:cytology / Q000201:enzymology*
D000596:Amino Acids; D009113:Muramidase