Product Name
Peroxidase (POD), grade I, from horseradish
optimum pH
6.0-6.5
biological source
horseradish
form
lyophilized (salt-free)
specific activity
≥250 units/mg protein (At 25 °C with guaiacol and H2O2 as the substrates.)
250 U/mg
packaging
pkg of 25,000 U
manufacturer/tradename
Roche
shipped in
wet ice
storage temp.
2-8°C
Quality Level
Analysis Note
Contaminants: <0.001% ATPase and acid phosphatase each, <0.7% catalase
Purity number: approximately 3.0 (A403/A275)
Purity number: approximately 3.0 (A403/A275)
Application
Oxidation of electron donors (e.g., epoxidation of double bonds). Peroxidase can be coupled to other proteins via its amino groups, as well as its carbohydrate moiety. The reconstituted solution can be used directly for conjugation without prior dialysis.It has been used in ligand blotting.
Peroxidase (POD) has been used in AUR (Amplex UltraRed assay) to measure extracellular H2O2 produced from disaggregated slug cells.
Biochem/physiol Actions
Peroxidase (POD) is involved in the dehydrogenation of a large number of organic compounds including, phenols and aromatic amines, hydroquinones and hydroquinoid amines, mainly benzidine derivatives.
General description
Donor:hydrogen-peroxide oxidoreductase
Peroxidase (POD) (E.C. 1.11.1.7) is extensively expressed in most fruits and vegetables.
Other Notes
For life science research only. Not for use in diagnostic procedures.
Preparation Note
Activator: Ammonia, pyridine, imidazole, all at pH >7; detergents.
Working solution: PBS (phosphate buffered saline) or water (starting concentration 20 mg/ml).
Working solution: PBS (phosphate buffered saline) or water (starting concentration 20 mg/ml).
Solution (10 mg/ml in water): clear, red brown; pH-value: 6.0 to 7.0.
signalword
Danger
hcodes
Hazard Classifications
Resp. Sens. 1 - Skin Sens. 1
Storage Class
11 - Combustible Solids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
Regulatory Information
动植物源性产品
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Methods of Enzymatic Analysis (1974)
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Inactivation and conformational change of horseradish peroxidase induced by pulsed electric field
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Food Chemistry, 92(3), 473-479 (2005)
Mi Kyong Lee et al.
Applied and environmental microbiology, 69(8), 4648-4657 (2003-08-07)
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