Lysozyme (chicken egg white)

CAS9001-63-2EC232-620-4

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식품 첨가물

화합물 분류

펩타이드

주요 용도

enzyme used in cheese production

Lysozyme (chicken egg white) is an enzyme naturally present in egg whites, produced in the hen's oviduct and formed around the egg yolk. It is primarily used as a food additive in cheese production for its antimicrobial properties.

enzyme used in cheese production

콘텐츠 범위: 이 페이지의 정보는 화학물질 식별 및 산업 공급·연구개발·제조 맥락을 대상으로 합니다. 치료 효능 주장, 의료 조언 또는 의약품 사용 지침에 해당하지 않습니다.

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CAS 9001-63-2

안전 참조

유해

건강 유해

위험

H317May cause an allergic skin reaction

H319Causes serious eye irritation

H334May cause allergy or asthma symptoms or breathing difficulties if inhaled

식별자

IUPAC 이름

2-[[4-amino-2-[[2-[[2-[2-[[2-[[2-[2-[[2-[[2-[[2-[[5-amino-2-[[1-[2-[[2-[[2-[[2-[(2-amino-5-carbamimidamidopentanoyl)amino]-3-methylbutanoyl]amino]-3-methylbutanoyl]amino]-5-carbamimidamidopentanoyl]amino]-3-carboxypropanoyl]pyrrolidine-2-carbonyl]amino]-5-oxopentanoyl]amino]acetyl]amino]-3-methylpentanoyl]amino]-5-carbamimidamidopentanoyl]amino]propanoylamino]-3-(1H-indol-3-yl)propanoyl]amino]-3-methylbutanoyl]amino]propanoylamino]-3-(1H-indol-3-yl)propanoyl]amino]-5-carbamimidamidopentanoyl]amino]-4-oxobutanoyl]amino]-5-carbamimidamidopentanoic acid

InChIKey

ZJCXKXFAOCLSRV-UHFFFAOYSA-N

SMILES

CCC(C)C(C(=O)NC(CCCNC(=N)N)C(=O)NC(C)C(=O)NC(CC1=CNC2=CC=CC=C21)C(=O)NC(C(C)C)C(=O)NC(C)C(=O)NC(CC3=CNC4=CC=CC=C43)C(=O)NC(CCCNC(=N)N)C(=O)NC(CC(=O)N)C(=O)NC(CCCNC(=N)N)C(=O)O)NC(=O)CNC(=O)C(CCC(=O)N)NC(=O)C5CCCN5C(=O)C(CC(=O)O)NC(=O)C(CCCNC(=N)N)NC(=O)C(C(C)C)NC(=O)C(C(C)C)NC(=O)C(CCCNC(=N)N)N

동의어 목록 (27)

E-1105
1,4-N-ACETYLMURAMIDASE
Delvozyme
Globulin G
Globulin G1
HEN EGG LYSOZYME (REDUCED)
Hen Egg Lysozyme
Hen Muramidase
Hen N-Acetylmuramyl Hydrolase
INS NO.1105
Lysozyme (DCF)
Lysozyme (chicken egg white)
Lysozyme G
Lysozyme, Egg White
Lysozymum
Mucopeptide glucohydrolase
Muramidase
N,ODiacetylmuramidase
NAcetylmuramyl hydrolase

Lysozyme (chicken egg white)

관련 화합물

안전 참조