60131
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- 中文名稱: 果糖基-縮氨酸氧化鎂CET
- 英文名稱: Fructosyl-peptide Oxidase
The enzyme is useful for the determination of fructosyl-peptide and fructosyl-L-amino acid.
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- 應(yīng) 用: 生化診斷
- 產(chǎn)品類別: 酶
- 生化診斷: 比色法
規(guī)格
| Appearance | yellow lyophilizate |
| Activity | ≧5.0 U/mg |
| Contaminants | Catalase ≦1.0 U/U％ |
| Stabilizer | sodium glutamate, ethylenediaminetetraacetic acid (EDTA) |
| Storage condition | below -20℃ protected from light |
特性
| Molecular weight | ca. 60 kDa (gel filtration) |
| Structure | monomer of 52 kDa(SDS-PAGE) |
| Michaelis constant | 1.5×10-3M(fructosyl-valyl-histidine) 5.0×10-3M (fructosyl-glysine) 9.0×10-3M(Nε-fructosyl-lysine) |
| pH Optimum | 7.5–8.5 |
| pH Stability | 5.5–9.5 |
| Optimum temperature | 37–45℃ |
| Thermal stability | below 45℃ |
| Stability (powder form) | stable at -20℃ for at least 12 months |
| Specificity | fructosyl-valyl-histidine (100), fructosyl-glycine(150) Nε-fructosyl-L-lysine (68.6) |
應(yīng)用
The enzyme is useful for the determination of fructosyl-peptide and fructosyl-L-amino acid.
參考文獻(xiàn)
Hirokawa K, Shimoji K, Kajiyama N. (2005)
An enzymatic method for the determination of hemoglobinA1C.
Biotechnology Letters, 27(14), 963-968.
Hirokawa K, Ichiyanagi A, Kajiyama N. (2008)
Enhancement of thermostability of fungal deglycating enzymes by directed evolution.
Applied Mcrobiology and Biotechnology, 78(5), 775-781.
Ichiyanagi A, Hirokawa K, Gomi K, Nakatsu T, Kato H, Kajiyama N. (2013)
Crystallization and preliminary crystallographic analysis of two eukaryotic fructosyl peptide oxidases.
Acta Crystallographica Section F: Structural Biology and Crystallization Communications, 69(2), 130-133.
