Iden­ti­fi­ca­tion

CAS Number

UENA-0246

Name

FAOD/Fruc­­to­­syl-amino Acid Oxidase

EC number

1.5.3 (Recom­bi­nant from microorganism)

Mol­e­c­u­lar Weight

55 kDa (SDS-PAGE)

Prop­er­ties

Appear­ance

Yel­low amor­phous pow­der, lyophilized

Iso­elec­tric Point

6.0

Michaelis con­stants

5.0×10-4 M (fruc­­to­­syl-Val-His)

Inhibitors

Hg2+, Pb2+

Opti­mum pH

7.5

Fig. 1 Optimum pH
Fig. 1 Opti­mum pH

Opti­mum temperature

42 ℃

Fig. 2 Optimum temperature
Fig. 2 Opti­mum temperature

pH sta­bil­i­ty

5.0-9.5 (25 ℃, 16 h)

Fig. 3 pH Stability

Ther­mal stability

Below 40 ℃ (pH 8.0, 30min)

Fig. 4 Thermal stability
Fig. 4 Ther­mal stability

Stor­age stability

At least one year at -20 ℃

Fig.5 Storage stability (-20 ℃)
Fig.5 Stor­age sta­bil­i­ty (-20 ℃)

Sta­bi­liz­ers

Glyc­erol, trehalose

Safe­ty Data

RIDADR 

NONH for all modes of transport

WGK Germany

3

Spec­i­fi­ca­tions and Oth­er Infor­ma­tion of Our FAOD/Fruc­­to­­syl-amino Acid Oxi­dase CAS UENA-0246

Pro­tein purity

≥90% (from SDS-PAGE)

Activ­i­ty

≥4 U/​mg solid

Cata­lase

≤0.01%

ATPase

≤0.005%

Glu­cose oxidase

≤0.03%

Cho­les­terol oxidase

≤0.003%

Unit def­i­n­i­tion

One unit (U) is defined as the amount of enzyme which pro­duces 1 μmol of H2O2 per min under the con­di­tions described below.

Shelf Life

2 years

Stor­age

Under room tem­per­a­ture away from light

Known Appli­ca­tion

The enzyme is use­ful for the deter­mi­na­tion of fruc­­to­­syl-pep­tide and fruc­­to­­syl-L-amino acid.

This prod­uct is devel­oped by our R&D com­pa­ny Wat­son Bio Ltd (https://​www​.wat​son​-bio​.com/).

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