E2039
Chondroitinase AC from Flavobacterium heparinum
recombinant, expressed in E. coli, ≥200 units/mg protein, For Chondroitin Sulfate Analysis
Sinonimo/i:
Chondroitin AC lyase
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10 UNITS
CHF 669.00
CHF 669.00
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Cambia visualizzazione
10 UNITS
CHF 669.00
About This Item
Numero CAS:
Numero MDL:
Codice UNSPSC:
12352204
NACRES:
NA.54
CHF 669.00
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Prodotti consigliati
Ricombinante
expressed in E. coli
Livello qualitativo
Coniugato
(Glucosaminoglycan)
Saggio
≥90% (SDS-PAGE)
Stato
lyophilized solid
Attività specifica
≥200 units/mg protein
Condizioni di spedizione
dry ice
Temperatura di conservazione
−20°C
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Applicazioni
Chondroitinase AC from Flavobacterium heparinum is an enzyme that cleaves sulfated and non-sulfated polysaccharide chains with (1-4) linkages between hexosamines and glucuronic acid residues, by an elimination mechanism. The resulting oligosaccharide products are mainly disaccharides with unsaturated uronic acids. Chondroitinase AC specifically degrades chondroitin sulfates A and C, but not chondroitin sulfate B (dermatan sulfate).
Chondroitinase AC has been applied to the analysis of chondroitin sulfate in commercial samples such as dietary supplements.
Highly purified to remove interferring β-glucuronidase and protease activities for use in the hydrolysis of chondroitin sulfate pror to HPLC analysis. [1]
Definizione di unità
1 unit is defined as the amount of enzyme that will liberate 1.0 μmole per minute of unsaturated disaccharides from chondroitin sulfate A at pH 6.7 at 37 °C as measured by the change in A232. The εμΜ for the reaction product Δ-Di-4S (chondroitin sulfates A and B) is 5.1 and 5.5 for Δ-Di-6S (chondroitin sulfate C).
Altre note
View more information on enzymes for complex carbohydrate analysis at www.sigma-aldrich.com/enzymeexplorer
Codice della classe di stoccaggio
11 - Combustible Solids
Classe di pericolosità dell'acqua (WGK)
WGK 2
Punto d’infiammabilità (°F)
Not applicable
Punto d’infiammabilità (°C)
Not applicable
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Articoli
Uncover more about glycosaminoglycans and proteoglycans including the structure of glycosaminoglycans (GAGs), the different types of GAGs, and their functions.
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