Sialidase from Arthrobacter ureafaciens

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Synonymes

• Neuraminidase from Arthrobacter ureafaciens
• α²-3,6,8 Sialidase from Arthrobacter ureafaciens

Documents de produit:

SDS | Spécifications | CoA et autres Certificats | Graphiques analytiques

Informations générales | Spécifications et Propriétés | Sécurité et Réglementaire | Applications & Litterature

Informations supplémentaires sur le produit

Notes explicatives de cette page

Taille	Prix ​​unitaire	Belgique	Japon *	Quantité	Informations d'expédition
1VIAL	€154.00	Contactez-nous	16		Simulation d'expédition

*Stock disponible en Belgique : Expédition le jour même
*Stock disponible au Japon : Veuillez consulter la simulation d'expédition pour une estimation des délais d'expédition (hors articles réglementés et expédition avec Carboglace)

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Product Information

• Quantity : 1.0 U per vial (10 U/mL)
• Product Form : Purified Sialidase, Liquid
• Storage buffer : 20 mM Sodium phosphate buffer, pH 7.4
• Preservative : None
• Stabilizer : None

Description

• This Sialidase is a glycoside hydrolase that cleaves the glycosidic linkages of neuraminic acids. The Sialidase acts on the α2-3, α2-6, and α2-8 glycosidic linkages located on terminal sialic acid residues composed of oligosaccharides, glycoproteins, glycolipids, colominic acid, and synthetic substrates. This enzyme is derived from Arthrobacter ureafaciens.

Unit Definition

• One unit (U) of the Sialidase is defined as the amount required to produce 1 μmol of N-acetylneuraminic acid (Neu5Ac) from Neu5Ac-α-4MU (Product No. M3031) per minute at 37°C under the condition of pH 5.0.

Assay Conditions

• Reaction conditions: 50 mM Sodium acetate, pH 5.0
  The reaction mixture includes the enzyme and Neu5Ac-α-4MU in 40 μL. The mixture is incubated at 37°C for 10 minutes. After the enzyme reaction, quenching is performed by adding a 4-fold volume of 0.1 M sodium carbonate buffer, pH 10.0. Quantification of released 4-MU is measured by HPLC.

Storage

• Store at -20°C. Avoid repetitive freezing and thawing. After thawing the product, it’s recommended to store at 4°C and use it within a few weeks.
  (For long-term use, aliquot and freeze after thawing.)

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