 |
Origin |
|
|
|
Bucillus licheiformis
|
|
| Preparation and Specification |
|
|
|
| Appearance |
: Yellow amorphous powder (Lyophilized powder) |
| Activity |
: More than 50 unit/mg protein |
|
|
| Properties |
|
|
|
| Molecular weight |
: Approx. 240,000Da |
| Optimum pH |
: 6.5 ~ 7.5 |
| Optimum temp. |
: 45°C |
| pH stability |
: 7.0 ~ 8.5 |
| Thermal stability |
: below 30°C (pH7.5, 10min) |
|
: below 40°C (in the existence of 0.1% bovine serum albumine,
pH7.5, 10min) |
| Cofactor |
: FAD |
| Michaelis constant |
| : |
NADH |
3.2×10-5
M |
| |
FAD |
6.7×10-6
M |
|
|
|
|
| Substrate specificity |
|
|
|
In the absence of added FAD both NADH and NADPH are
oxidised equally, but by the addition of FAD(about30µM) to reaction
mixture the reaction velocity to NADH is accelerated about 20~30 times
in contrast to 2~3 times of NADPH.
Accordingly, the substrate specificity of NADH is about 10 times larger
than that of NADPH in the presence of added FAD. |
|
| Storage and Stability |
|
|
|
| At below 5°C |
: 1 year |
|
: For prolonged storage, keep at -20°C |
| At room temp. |
: At least 1 week |
|
|
| Contaminants |
|
|
|
Sometimes, trace amount of catalase might be detected.
Therefore, the addition of 10mM NaN3
into the reaction mixture is recommended when the complete elimination
of catalase is needed. |
|
| Activity assay principle |
|
|
|
| NADH oxidase |
| NADH |
+ |
H+ |
+ |
O2 |
--› |
NAD+ |
+ |
H2O2 |
|
|
|
| Package |
|
|
|
| 5 units/bottle |
| 25 units/bottle |
|
|
|
|
