Papaína, 25 g
REF 8933.1
€ 71,21
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Papaína, 25 g
Información del producto
Código hs: 35079090
Marca: Carl Roth
Papain, min. 30 000 USP-U/mg, for biochemistry, Storage temp. +4 °C, CAS No. [9001-73-4], EG-Nr. 232-627-2
Papain >30 000 USP-U/mg, for biochemistry
A non-specific endopeptidase from Papaya latex. Has a very wide substrate range and cleaves proteins more efficiently than trypsin, for example. Is capable of not only hydrolysing peptide bonds, but also acts effectively as an esterase and thiol-esterase.
Unit-definitie
30.000 USP (Casein) Units is approx. 2 FIP-Units (BAEE-Units). One USP Unit of Papain activity releases the equivalent of 1 µg tyrosine form a specified casein substrate under assay conditions specified by the USP.
Gebruiksinstructies
Working concentration: Dilution immediately before application in a buffer with approx. 5 mM L-Cysteine
pH optimum: 6.0
Temperature optimum: 65 °C
Activation and stabilization: EDTA, Cysteine and Dimercaptopropanol. DTT may be added in orderto increase activity.
Enzyme: a neoclassical, Greek artificial word ενζυμου, énzymon, derived from εν-, en- (in-) and ζυμη, zýmé (yeast, sourdough, archaic)
Ferments: comes from the Latin fermentum (ferments, sourdough)
There are six classes in which all enzymes are classified according to the particular reaction they catalyse:
• Oxidoreductases (catalyse redox reactions)
• Transferases (transfer functional groups among substrates)
• Hydrolases (cleave bonds via addition of water)
• Lyases/Synthases (cleave or synthesise complex products out of basic substrates without cleavage of ATP)
• Isomerases (transform chemical isomers)
• Ligases/Synthetases (cleave or synthesise complex products out of basic substrates via cleavage of ATP)
Enzyme: a neoclassical, Greek artificial word ενζυμου, énzymon, derived from εν-, en- (in-) and ζυμη, zýmé (yeast, sourdough, archaic)
Ferments: comes from the Latin fermentum (ferments, sourdough)
There are six classes in which all enzymes are classified according to the particular reaction they catalyse:
• Oxidoreductases (catalyse redox reactions)
• Transferases (transfer functional groups among substrates)
• Hydrolases (cleave bonds via addition of water)
• Lyases/Synthases (cleave or synthesise complex products out of basic substrates without cleavage of ATP)
• Isomerases (transform chemical isomers)
• Ligases/Synthetases (cleave or synthesise complex products out of basic substrates via cleavage of ATP)
| Identity | complies |
| Activity | >30 000 USP-U/mg |
| pH value (2 % in H2O) | 4,8-6,2 |
| Loss on drying | <5 % |
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