Cholesterol Oxidase from Streptomyces sp.

Product Code: 172803

EC no:     1.1.3.6



SKU: 172803

Category:

Product Description

SPECIFICATIONS

EC 1.1.3.6

Product name: Cholesterol: oxygen oxidoreductase

Appearance: Yellowish amorphous powder, lyophilized

Activity: Grade III, 15 U/mg or more (contains approx. 40%
stabilizers)

Contaminants: Catalase ≤ 0.1 %, Cholesterol esterase: < 0.01 %

Stabilizers: Bovine serum albumin, amino acids

Stability: Stable at - 20 °C for at least one year

Molecular weight: Approx. 34,000 (by gel-filtration)

Isoelectric point: 5.1 ± 0.1 and 5.4 ± 0.1

Michaelis constants: 4.3 x 10-5 M (Cholesterol)

Inhibitors: Ionic detergents, Ag+, Hg2+

Optimum pH: 6.5 – 7.0

Optimum temperature: 45 - 50 ℃

pH Stability: pH 5.0 – 10.0 (25 ℃, 20hr)

Thermal stability: Below 45 ℃ (pH 7.0, 15min)

Cholesterol Oxidase from Streptomyces sp. - Innovative Enzymes Cholesterol Oxidase from Streptomyces sp. - Innovative Enzymes

Cholesterol Oxidase from Streptomyces sp.

Cholesterol Oxidase from Streptomyces sp.

Product Code: 172803

EC no:     1.1.3.6

Product Code: 172803 Category:

Description

SPECIFICATIONS

EC 1.1.3.6

Product name: Cholesterol: oxygen oxidoreductase

Appearance: Yellowish amorphous powder, lyophilized

Activity: Grade III, 15 U/mg or more (contains approx. 40%
stabilizers)

Contaminants: Catalase ≤ 0.1 %, Cholesterol esterase: < 0.01 %

Stabilizers: Bovine serum albumin, amino acids

Stability: Stable at – 20 °C for at least one year

Molecular weight: Approx. 34,000 (by gel-filtration)

Isoelectric point: 5.1 ± 0.1 and 5.4 ± 0.1

Michaelis constants: 4.3 x 10-5 M (Cholesterol)

Inhibitors: Ionic detergents, Ag+, Hg2+

Optimum pH: 6.5 – 7.0

Optimum temperature: 45 – 50 ℃

pH Stability: pH 5.0 – 10.0 (25 ℃, 20hr)

Thermal stability: Below 45 ℃ (pH 7.0, 15min)

DIVI MANUAL.pdf

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