AMINO ACID ARYLAMIDASE - Names and Identifiers
AMINO ACID ARYLAMIDASE - Physico-chemical Properties
Molecular Formula | C12H24O2
|
Storage Condition | 2-8℃ |
MDL | MFCD00131501 |
Physical and Chemical Properties | Chemical properties red freeze-dried powder, reddish brown liquid or suspension, soluble in water, the optimum pH value is 7.5-9.0. Stability: The suspension of cattle contains magnesium sulfate or magnesium chloride as a stabilizer; the vitality remains unchanged for 6 months when the pH value is about 8 at 4 ℃; the freeze-dried powder can be stable for several months at 4 ℃. Inhibitors include heavy metal ions, EDTA, citrate; activators include manganese chloride (3-4 mmol/L), Mg2. Enzyme reaction: aminoacylated peptide H2O amino acid peptide. |
Use | Uses for protein sequence studies. |
AMINO ACID ARYLAMIDASE - Risk and Safety
Safety Description | S22 - Do not breathe dust.
S24/25 - Avoid contact with skin and eyes.
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AMINO ACID ARYLAMIDASE - Trait
Suspension in 5m (NH4)2SO4 solution, pH 7.7, containing 10mm MgCl2.
Last Update:2023-08-16 21:32:38
AMINO ACID ARYLAMIDASE - Vitality definition
At pH 7.2 and 37°C, one unit of this product can hydrolyze 1.0 μmol of L-leucine to L-leucine and p-nitroaniline per minute. (At 25°C, the activity was only 40% of that at 37°C.) The activity with L-leucine p-nitroaniline as the substrate was 2-5 times as high as that with L-leucine amide as the substrate.
Last Update:2023-08-16 21:32:38
AMINO ACID ARYLAMIDASE - Type
Type IV-S
Last Update:2023-08-16 21:32:38
AMINO ACID ARYLAMIDASE - Nature
storage conditions |
2-8°C |
morphology |
powder |
color |
white |
Last Update:2024-04-10 22:29:15
AMINO ACID ARYLAMIDASE - Production method
pig kidney is used as raw material, homogenized and treated with decyltrimethyl ammonium bromide, ammonium sulfate is graded and precipitated, and finally the product is obtained by column chromatography.
Last Update:2024-04-10 22:29:15
AMINO ACID ARYLAMIDASE - Security information
safety instructions |
22-24/25 |
WGK Germany |
3 |
F |
10-21 |
Last Update:2024-04-09 20:48:19