Aminopeptidase from Aeromonas proteolytica lyophilized powder
50-150 units/mg protein
- Product Code: 98941
CAS:
37288-67-8
| Molecular Weight: | Molecular Formula: | ||
|---|---|---|---|
| EC Number: | MDL Number: | MFCD00166325 | |
| Melting Point: | Boiling Point: | ||
| Density: | Storage Condition: | -20 °C, sealed, dry |
Product Description:
Aminopeptidase from Aeromonas proteolytica is widely used in biochemical research for its ability to cleave amino acids from the N-terminus of peptides and proteins. This enzyme is particularly valuable in protein sequencing studies, where it helps identify the sequence of amino acids in a peptide chain. It is also employed in the preparation of modified peptides and proteins for functional studies. In addition, this aminopeptidase is utilized in the food industry to enhance flavor development by breaking down proteins into smaller peptides and amino acids, which contribute to taste. Its specificity and efficiency make it a useful tool in various enzymatic assays and biotechnological applications.
Product Specification:
| Test | Specification |
|---|---|
| APPEARANCE | White to Yellow Cast Lyophilized Powder |
| Solubility Solvent | Water |
| Solubility Conc | 0.90 mg/ml 1.10 mg/ml |
| Solubility Turbidity | Clear |
| Solubility Color | Colorless |
| Prot. Content Protein | 50.00 % |
| Enzym. Assay Spec. Activity | 50.00 U/mg protein 150.00 U/mg protein |
Sizes / Availability / Pricing:
| Size (g) | Availability | Price | Quantity |
|---|---|---|---|
| 50.000 | 10-20 days | ฿52,200.00 |
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| 100.000 | 10-20 days | ฿83,600.00 |
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Aminopeptidase from Aeromonas proteolytica lyophilized powder
Aminopeptidase from Aeromonas proteolytica is widely used in biochemical research for its ability to cleave amino acids from the N-terminus of peptides and proteins. This enzyme is particularly valuable in protein sequencing studies, where it helps identify the sequence of amino acids in a peptide chain. It is also employed in the preparation of modified peptides and proteins for functional studies. In addition, this aminopeptidase is utilized in the food industry to enhance flavor development by breaking down proteins into smaller peptides and amino acids, which contribute to taste. Its specificity and efficiency make it a useful tool in various enzymatic assays and biotechnological applications.
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