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Crotalus adamanteus L-Amino Acid Oxidase

 Product Information

Cat #
MBS-0628
CAS No.
9000-89-9
Enzyme Commission Number
EC 1.4.3.2
Product Overview
High-quality enzyme products. Well-defined strains can be also provided for our clients to manufacture fermented products in a cost-effective way.
Features
Ready-to-use product, accelerating research progress, enhancing application performance.
Method
Technology
Synonyms
Type
Function
Applications
Research Use
Storage
Type I, −20°C; Type II, 2-8°C.
Storage Buffer
Shelf Life
Strains
Crotalus adamanteus
Source
Crotalus adamanteus
Appearance
Molecular Weight
Color / Form
Instruction
Enzyme Class
Oxidoreductases
Production Methods
Fermentation
Activity
Type I, > 0.3 unit/mg solid; Type II, > 3.0 units/mg protein (biuret).
Specific Enzyme Activity
Purity
Unit Definition
One unit will oxidatively deaminate 1.0 μmole of L-phenylalanine per min at pH 6.5 at 37°C. (L-Leucine is deaminated at the same rate at pH 7.8 at 37°C.)
Amino Acids Sequence
WARNINGS
Shipping
Formula
Reaction
Recommendation
Species Reactivity
Contents
Compatibility
Melting Point
Final Titre
Fermentation Time
Recovery Yield
Starting Material
Specification
On customer requests
Substrates
Concentration
Usage And Dosage

 Description

In enzymology, an L-amino acid oxidase (LAAO) (EC 1.4.3.2) is an enzyme that catalyzes the chemical reaction:an L-amino acid + H2O + O2↔ a 2-oxo acid + NH3 + H2O2. The enzyme was first described in 1944 by A. Zeller and A. Maritz. Not only are LAAOs quite variable in terms of molecular mass, they also vary widely regarding stability. In a similar vein, this enzyme performs in a myriad of biological activities including apoptosis-induction, edema-induction, hemorrhaging, and inhibition or induction of platelet aggregation.

For Research Use Only.
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