This enzyme is lyophilized from a solution containing buffer salts and a stabilizer. The product may be reconsituted at 1 mg/mL in water. Please see the link below to review the product datasheet:
https://www.sigmaaldrich.com/deepweb/assets/sigmaaldrich/product/documents/412/974/g7646dat.pdf
G7646
β-Glucuronidase from Escherichia coli
Type VII-A, lyophilized powder, 5,000,000-20,000,000 units/g protein, pH 6.8 (30 min assay)
Synonym(s):
β-D-Glucuronide glucuronosohydrolase
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$55.90
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About This Item
$55.90
Recommended Products
type
Type VII-A
Quality Level
form
lyophilized powder
specific activity
5,000,000-20,000,000 units/g protein, pH 6.8 (30 min assay)
mol wt
290 kDa
composition
Protein, ~25% biuret
storage temp.
−20°C
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Related Categories
Application
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about recent application data generated by Sigma R&D to optimize hydrolysis for different drug classes using enzymes from different sources and the use of a chromatographicaly purified enzyme to reduce the effect of esterase activity resulting in conversion of 6-MAM to Morphine
Quality
Unit Definition
signalword
Danger
hcodes
Hazard Classifications
Resp. Sens. 1 - Skin Sens. 1
Storage Class
11 - Combustible Solids
wgk_germany
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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Protocols
Objective: To standardize a procedure for the enzymatic assay of β-Glucuronidase.
Optimize β-glucuronidase hydrolysis for glucuronide metabolite analysis considering factors like time, temperature, pH, and enzyme concentration.
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It is recommended to resuspend the product in which buffer?
1 answer-
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Is BSA or other protein components included in the overall percentage listed on the CoA for the product G7646, which is β-Glucuronidase from Escherichia coli (CAS 9001-45-0)?
1 answer-
No. BSA or other protein sources are added to the product except Potassium Phosphate and Sucrose. Although this is a fermentation product, there may be other protein residues in it in a negligible amount. The product is tested by activity, residual protein contaminants are not tested. The protein percentage is the total protein (tested by Biuret method).
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