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10108090001

Roche

Peroxidase (POD)

grade I, from horseradish

Sinonimo/i:

POD, peroxidase

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About This Item

Classificazione EC (Enzyme Commission):
1.11.1.7 (BRENDA, IUBMB)
Codice UNSPSC:
12352204

Origine biologica

horseradish

Livello qualitativo

100

Forma fisica

lyophilized (salt-free)

Attività specifica

≥250 units/mg protein (At 25 °C with guaiacol and H2O2 as the substrates.)
250 U/mg

Confezionamento

pkg of 25,000 U

Produttore/marchio commerciale

Roche

pH ottimale

6.0-6.5

Condizioni di spedizione

wet ice

Temperatura di conservazione

2-8°C

Categorie correlate

Descrizione generale

Donor:hydrogen-peroxide oxidoreductase
Peroxidase (POD) (E.C. 1.11.1.7) is extensively expressed in most fruits and vegetables.

Applicazioni

Oxidation of electron donors (e.g., epoxidation of double bonds). Peroxidase can be coupled to other proteins via its amino groups, as well as its carbohydrate moiety. The reconstituted solution can be used directly for conjugation without prior dialysis.It has been used in ligand blotting.
Peroxidase (POD) has been used in AUR (Amplex UltraRed assay) to measure extracellular H2O2 produced from disaggregated slug cells.

Azioni biochim/fisiol

Peroxidase (POD) is involved in the dehydrogenation of a large number of organic compounds including, phenols and aromatic amines, hydroquinones and hydroquinoid amines, mainly benzidine derivatives.

Qualità

Contaminants: <0.001% ATPase and acid phosphatase each, <0.7% catalase
Purity number: approximately 3.0 (A403/A275)

Nota sulla preparazione

Activator: Ammonia, pyridine, imidazole, all at pH >7; detergents.
Working solution: PBS (phosphate buffered saline) or water (starting concentration 20 mg/ml).

Ricostituzione

Solution (10 mg/ml in water): clear, red brown; pH-value: 6.0 to 7.0.

Altre note

For life science research only. Not for use in diagnostic procedures.

Pittogrammi

Health hazard
GHS08

Avvertenze

Danger

Indicazioni di pericolo

H317,H334

Classi di pericolo

Resp. Sens. 1 - Skin Sens. 1

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

Not applicable

Punto d’infiammabilità (°C)

Not applicable

Certificati d'analisi (COA)

Cerca il Certificati d'analisi (COA) digitando il numero di lotto/batch corrispondente. I numeri di lotto o di batch sono stampati sull'etichetta dei prodotti dopo la parola ‘Lotto’ o ‘Batch’.

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Social amoebae trap and kill bacteria by casting DNA nets
Zhang X, et al.
Nature Communications, 7, 10938-10938 (2016)
Methods of Enzymatic Analysis (1974)
Inactivation and conformational change of horseradish peroxidase induced by pulsed electric field
Zhong K, et al.
Food Chemistry, 92(3), 473-479 (2005)
Mi Kyong Lee et al.
Applied and environmental microbiology, 69(8), 4648-4657 (2003-08-07)
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