Reference: URH-201

Urease

Urease from Jack Bean (NH2)2CO+ H2O ----> 2NH3 + CO2 This enzyme is used for enzymatic determination of urea in clinical analysis.
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DESCRIPTION
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  • Name: Urea amidohydrolase
  • Appearance: white amorphous powder lyophilized
  • Activity: Grade II, 100U/mg-solid or more
  • Contaminants: Asparaginase ≤ 0.02 %
    Arginase ≤ 0.002 %
    NH4+ ≤ 5.0×10-4 μg/U
  • Stability: Stable at -20℃ for at least 12 months
  • Molecular weight: approx. 480,000
  • Isoelectric point: 5.0 - 5.1
  • Michaelis constant: 1.05×10-2 M (Urea)
  • Structure: 8 active sites with SH-groups per mole of the enzyme
  • Inhibitors: Heavy metal ions (Ag+ Hg2+ etc.)
  • Optimum pH: 6.0
  • Optimum temperature: 60°C
  • pH Stability: pH 5.5 - 8.5 (30°C, 17hr)
  • Thermal stability: below 50°C (pH 8.0, 60min)
  • EC # 3.5.1.5

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