Standard Article


  1. Taiji Imoto

Published Online: 15 SEP 2009

DOI: 10.1002/9780470015902.a0000869.pub2



How to Cite

Imoto, T. 2009. Lysozyme. eLS. .

Author Information

  1. Sojo University, Kumamoto, Japan

Publication History

  1. Published Online: 15 SEP 2009


Lysozymes are lytic enzymes that hydrolyse glycosidic bonds and are widely distributed in nature. Hen egg-white lysozyme is the best characterized of all proteins and, as well as serving as a model protein for study, its antibacterial and immune function properties are exploited in medicines and food additives. Basic concepts of enzyme reaction, structure and function of protein, protein chemistry and stability of protein are described. Evolution and diversity in structure and function of lysozyme are also stated.

Key concepts

  • Fundamental concept on an enzyme reaction is elucidated in an atomic level.

  • Lysozyme is a model protein for studying on structure and function of protein.

  • The diversities in structure and function make lysozymes interesting.


  • lysis;
  • enzyme;
  • medicine;
  • food additive;
  • 3D structure