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Sigma-Aldrich

N-Glycosidase A, Almond

Native N-Glycosidase A from almonds. Cleaves N-glycan chains from glycopeptides, including those with α1,3-linked core fucose. This enzyme cleaves between GlcNAc and asparagine. Note: 1 mU = 1 milliunit.

Synonym(s):

N-Glycosidase A, Almond

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About This Item

CAS Number:
Enzyme Commission number:
MDL number:
UNSPSC Code:
12352202

Quality Level

form

liquid

specific activity

≥500 mU/mg protein

manufacturer/tradename

Calbiochem®

storage condition

OK to freeze

foreign activity

α- and β-galactosidase, β-glucosidase ≤0.1%
proteases, none detected

shipped in

wet ice

storage temp.

−20°C

General description

Native N-Glycosidase A from almonds. Cleaves N-glycan chains from glycopeptides, including those with α1,3-linked core fucose. This enzyme cleaves between GlcNAc and asparagine.
Native N-Glycosidase A from almonds. Cleaves N-glycan chains from glycopeptides, including those with α1,3-linked core fucose. This enzyme cleaves between GlcNAc and asparagine. Has an optimal pH of 4.0-6.0.
Native N-Glycosidase A from almonds. Cleaves N-glycan chains from glycopeptides, including those with α1,3-linked core fucose. This enzyme cleaves between GlcNAc and asparagine. Note: 1 mU = 1 milliunit.
Note: 1 mU = 1 milliunit.

Warning

Toxicity: Standard Handling (A)

Unit Definition

One unit is defined as the amount of enzyme that will catalyze the release of 1.0 µmol hybrid and high-mannose oligosaccharides from ovalbumin glycopeptide per min at 37°C, pH 5.0.

Physical form

In 50 mM citrate/phosphate buffer, 50% glycerol, pH 5.0.

Reconstitution

Following initial thaw, aliquot and freeze (-20°C).

Other Notes

Means, R.E. and Desrosiers, R.C. 2000. J. Virol.74, 11181.
Fan, J.Q., and Lee, Y.C. 1997. J. Biol. Chem. 272, 27058.
Altmann, F., et al. 1995. Glycoconj. J. 12, 84.
Takahashi, N., and Nishibe, H. 1978. J. Biochem. 84, 1467.

Legal Information

CALBIOCHEM is a registered trademark of Merck KGaA, Darmstadt, Germany

Storage Class Code

10 - Combustible liquids

WGK

WGK 2


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