Registration Dossier
Registration Dossier
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EC number: 235-747-3 | CAS number: 12650-88-3
Endpoint summary
Administrative data
Description of key information
Additional information
Lysozyme (chicken egg white) is a white, odourless substance, use in the microcrystalline powder form.
Melting and boiling points are not considered relevant to characterize enzyme, in general, because when heating above the biological conditions, typically 80°C and higher, the attracting forces within the enzymes are broken, the fold is disrupted and the enzyme denatures. Once denatured, the enzymes lose their activity and typically coagulate.
Enzymes are primarily marketed/used in a non solid or granular form, therefore the particle size is not relevant for Chemical Safty Assessment.
Lysozyme resulted soluble in water and insoluble in organic solvents and in concentrated saline solutions.
The partition coefficient value is expected to be negative, but greater than -2 (based on the fact that the logKow calculated for the Lysozyme HCl salt is -2).
Lysozyme is not expected to ignite and propagate combustion; explosive and oxidising properties are not reported as characteristics for enzymes, in general.
Lysozyme doesn't meet the criteria to be considered as flammable/explosive/oxidising.
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