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Glucose oxidase from Aspergillus 2

Glucose oxidase from Aspergillus sp. β-D-glucose + O2 + H2O ----> D-glucono-δ-Lactone + H2O2 β-D-glucose + O2 + H2O <---- D-glucono-δ-Lactone + H2O2 This enzyme is used for enzymatic determination of glucose, and for amylase-activity assay when coupled with α-glucosidase (AGH-201, AGH-211, if maltooligosaccharide or modified starch is used as a substrate) in clinical analysis.

Descrição do Produto:

Name: β-D-Glucose:oxygen 1-oxydoreductase
Appearance: Yellowish amorphous powder lyophilized
Activity: Grade II 160U/mg-solid or more (containing approx. 50% of stabilizers)
Contaminants: Catalase ≤ 3.0%
Stabilizers: Potassium gluconate, sodium glutamate
Stability: Stable at – 20°C for at least one year
Molecular weight: approx. 153,000
Michaelis constants: 3.3×10-2 M (β-D-Glucose) 6.1×10-2M (2-Deoxyglucose)
Structure: Glycoprotein with 2 moles of FAD
Inhibitors: p-Chloromercuribenzoate, heavy metal ions (Cu2+, Hg2+, Ag+)
Optimum pH: 4.5
Optimum temperature: 40 – 50°C
pH Stability: pH 4.5 – 6.0 (30°C, 20hr)
Thermal stability: below 50°C (pH 5.7, 1hr)
EC #


Used in In Vitro Diagnostic tests and Life Sciences, Research & Development


< -20ºC


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Glucose-oxidasefrom Aspergillus 2