Betekenis van:
lysozyme

Voorbeeldzinnen

1. lysozyme
2. Addition of lysozyme
3. Requirements for lysozyme
4. Add 80 µl Lysozyme stock solution (50 mg lysozyme per ml in 10 mM Tris HCl, pH 8,0) and incubate at 37 °C for 30 minutes.
5. Lysozyme is a linear polypeptide obtained from hens' egg whites consisting of 129 amino acids.
6. Alternatively, instead of lysozyme add 50 µl of 40 to 400µg ml–1 proteinase K in buffer (20 mM Tris-HCl, 2 mM CaCl2, pH 7,4) to each well and incubate at 37 °C for 30 minutes.
7. E 1103 Invertase and E 1105 Lysozyme, stating the conditions governing their use as specified in Annex I and Part C of Annex III to Directive 95/2/EC;
8. Cover each sample well with approximately 50 µl of lysozyme solution and incubate for 10 minutes at room temperature. Then dip the slides in demineralised water, once only and dry with filter paper.
9. In addition, Council Regulation (EC) No 1493/1999 authorises the use of urease, beta-glucanase and lysozyme in wine subject to the conditions laid down in Commission Regulation (EC) No 423/2008 of 8 May 2008 on laying down certain detailed rules for implementing Council Regulation (EC) No 1493/1999 and establishing a Community code of oenological practices and processes [12].
10. Notwithstanding point (c), the authorisations for E 1103 Invertase and E 1105 Lysozyme laid down in Directive 95/2/EC shall be repealed with effect from the date of application of the Community list on food enzymes in accordance with Article 17 of Regulation (EC) No 1332/2008 [on food enzymes].
11. The food enzymes E 1103 Invertase and E 1105 Lysozyme, that have been authorised as food additives under Directive 95/2/EC of the European Parliament and of the Council of 20 February 1995 on food additives other than colours and sweeteners [11], and the conditions governing their use should be carried over from Directive 95/2/EC to the Community list when it is drawn up by this Regulation.