362180

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.

• 別名: N-Glycosidase A, Almond
• CAS番号: 83534-39-8
• Enzyme Commission number: 3.5.1.52 (BRENDA, IUBMB)
• MDL番号: MFCD00131222
• UNSPSCコード: 12352202

特性

• 品質水準: 100
• 形状: liquid
• 比活性: ≥500 mU/mg protein
• メーカー／製品名: Calbiochem^®
• 保管条件: OK to freeze
• その他の活性: α- and β-galactosidase, β-glucosidase ≤0.1%; proteases, none detected
• 輸送温度: wet ice
• 保管温度: −20°C

詳細

詳細

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.

警告

Toxicity: Standard Handling (A)

単位の定義

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.

物理的形状

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

再構成

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

その他情報

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.

法的情報

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

安全性情報

• 保管分類コード: 10 - Combustible liquids
• WGK: WGK 2