추천 제품
생물학적 소스
bovine milk
Quality Level
형태
lyophilized powder (essentially salt-free)
특이 활성도
≥200 units/mg protein
흡수비
A412/280 nm 0.7-0.9
UniProt 수납 번호
저장 온도
−20°C
InChI
1S/H2O3/c1-3-2/h1-2H
InChI key
JSPLKZUTYZBBKA-UHFFFAOYSA-N
유전자 정보
cow ... LPO(280844)
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일반 설명
Lactoperoxidase is a major enzyme present in bovine milk and belongs to the peroxidase family. It is present in both plants and animals. The enzyme structure comprises a single polypeptide chain made up of 612 amino acid residues.
애플리케이션
Lactoperoxidase from bovine milk has been used as a standard for milk lactoperoxidase to study the role of H2O2 in the inhibition of Staphylococcus aureus growth by Lactococcus garvieae in the presence of lactoperoxidase in raw milk. It has also been used in lactoperoxidase-mediated iodination to prepare radiolabeled peptides.
생화학적/생리학적 작용
Lactoperoxidase contributes to the antimicrobial system of milk by inactivating a wide range of micro-organisms. This lactoperoxidase-mediated antimicrobial system is also identified in human secretions such as tear-fluid, saliva, and milk. Lactoperoxidase catalyzes the oxidation of molecules by releasing H2O2. The product exhibits antimicrobial activity.
Lactoperoxidase catalyzes the oxidation of iodide to iodine by hydrogen peroxide. This activity provides a gentle, specific alternative to chloramine T for the radioiodination of proteins and DNA.
단위 정의
One unit will oxidize 1.0 μmole of 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) at pH 5.5 at 25 °C.
분석 메모
Protein determined by Lowry method.
기질
제품 번호
설명
가격
신호어
Danger
유해 및 위험 성명서
예방조치 성명서
Hazard Classifications
Resp. Sens. 1
Storage Class Code
11 - Combustible Solids
WGK
WGK 1
개인 보호 장비
Eyeshields, Gloves, type N95 (US)
시험 성적서(COA)
제품의 로트/배치 번호를 입력하여 시험 성적서(COA)을 검색하십시오. 로트 및 배치 번호는 제품 라벨에 있는 ‘로트’ 또는 ‘배치’라는 용어 뒤에서 찾을 수 있습니다.
이미 열람한 고객
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International journal of peptide and protein research, 15(5), 495-502 (1980-05-01)
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Food microbiology, 27(7), 924-932 (2010-08-07)
The response of Staphylococcus aureus growth inhibition by Lactococcus garvieae to catalase and milk lactoperoxidase, and its efficiency in raw milk cheese were evaluated. S. aureus and L. garvieae were co-cultivated in broth buffered at pH 6.8, and in raw
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