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10108090001

Roche

Peroxidase (POD)

grade I, from horseradish

Synonym(e):

POD, peroxidase

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About This Item

EC-Nummer:
1.11.1.7 (BRENDA, IUBMB)
UNSPSC-Code:
12352204

Biologische Quelle

horseradish

Qualitätsniveau

100

Form

lyophilized (salt-free)

Spezifische Aktivität

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

Verpackung

pkg of 25,000 U

Hersteller/Markenname

Roche

Optimaler pH-Wert

6.0-6.5

Versandbedingung

wet ice

Lagertemp.

2-8°C

Verwandte Kategorien

Allgemeine Beschreibung

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

Anwendung

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. Wirkung

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.

Qualität

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

Angaben zur Herstellung

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

Rekonstituierung

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

Sonstige Hinweise

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

Piktogramme

Health hazard
GHS08

Signalwort

Danger

H-Sätze

H317,H334

Gefahreneinstufungen

Resp. Sens. 1 - Skin Sens. 1

Lagerklassenschlüssel

11 - Combustible Solids

WGK

WGK 1

Flammpunkt (°F)

Not applicable

Flammpunkt (°C)

Not applicable

Analysenzertifikate (COA)

Suchen Sie nach Analysenzertifikate (COA), indem Sie die Lot-/Chargennummer des Produkts eingeben. Lot- und Chargennummern sind auf dem Produktetikett hinter den Wörtern ‘Lot’ oder ‘Batch’ (Lot oder Charge) zu finden.

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Die Dokumentenbibliothek aufrufen

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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