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10108090001

Roche

Peroxidase (POD)

grade I, from horseradish

Sinónimos:

POD, peroxidase

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About This Item

Comisión internacional de enzimas:
1.11.1.7 (BRENDA, IUBMB)
UNSPSC Code:
12352204

biological source

horseradish

Quality Level

100

form

lyophilized (salt-free)

specific activity

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

packaging

pkg of 25,000 U

manufacturer/tradename

Roche

optimum pH

6.0-6.5

shipped in

wet ice

storage temp.

2-8°C

Categorías relacionadas

General description

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

Application

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.

Biochem/physiol Actions

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.

Quality

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

Preparation Note

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

Reconstitution

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

Other Notes

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

pictograms

Health hazard
GHS08

signalword

Danger

hcodes

H317,H334

Hazard Classifications

Resp. Sens. 1 - Skin Sens. 1

Storage Class

11 - Combustible Solids

wgk_germany

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

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Methods of Enzymatic Analysis (1974)
Social amoebae trap and kill bacteria by casting DNA nets
Zhang X, et al.
Nature Communications, 7, 10938-10938 (2016)
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)
The Vip3A protein, secreted by Bacillus spp. during the vegetative stage of growth, represents a new family of insecticidal proteins. In our investigation of the mode of action of Vip3A, the 88-kDa Vip3A full-length toxin (Vip3A-F) was proteolytically activated to
Xuezhi Zhang et al.
Nature communications, 7, 10938-10938 (2016-03-02)
Extracellular traps (ETs) from neutrophils are reticulated nets of DNA decorated with anti-microbial granules, and are capable of trapping and killing extracellular pathogens. Various phagocytes of mammals and invertebrates produce ETs, however, the evolutionary history of this DNA-based host defence

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