Protease from Aspergillus oryzae ≥500 U/g

Sinônimo(s):

Flavourzyme^®

Sobre este item

Número CE:

232-752-2

Número MDL:

MFCD00132092

Código UNSPSC:

12352204

NACRES:

NA.54

Formulário

liquid

atividade específica

≥500 U/g

temperatura de armazenamento

2-8°C

Descrição geral

Fungal protease/peptidase complex produced by submerged fermentation of a selected strain of Aspergillus oryzae and contains both endoprotease and exopeptidase activities.

Proteases belong to the group of hydrolases[1] and exist as acid, neutral, and alkaline proteases.[2]

Aplicação

Protease from Aspergillus oryzae has been used:

• to study the effect of protease inhibitors from Moringa oleifera[3]

• to evaluate its hydrolyzing effect on the anatomical structure and chemical composition of archaeological wood samples[4]

• to perform protease digestion to process mucosa samples obtained from the colon of pigs[5]

Protease is used to degrade proteins, to study protease inhibitors and to study thermal inactivation kinetics. Protease is used in nucleic acid isolation procedures in incubations. It has been injected into flies with a nanoject apparatus for infection and survival experiments[6].

The enzyme from Sigma has been used in the semi-purification of mouse colorectal mucins during protein digestion.[7]

Ações bioquímicas/fisiológicas

Proteases catabolize proteins by hydrolysis of peptide bonds. They have many applications such as in detergents, bioremediation processes, pharmaceutical industry, and food industries.[2] Proteases are associated with nitrogen mineralization in the soil.[8] They also serve as a supplement in swine and poultry diets.[9]

Outras notas

One unit is the amount of enzyme which hydrolyzes 1 mmol of L-Ieucine-p-nitroanilide per minute.

Informações legais

A product of Novozyme Corp.

Flavourzyme is a registered trademark of Novozymes Corp