D-Amino Acid Oxidase is a flavoprotein oxidase, flavin being the only prosthetic group. The enzyme from porcine kidney has been extensively studied. It is isolated as a stable crystalline complex with benzoate, from which the holo and apoenzyme may be prepared. The benzoate is readily exchanged for a substrate. D-Amino acid oxidase catalyzes the oxidation of D-amino acids as shown below: D-AAO RCHNH2COOH + O2 + H2O ------> RCOCOOH + NH3 + H2O2 The D isomers of alanine, methionine, valine, isoleucine, phenylalanine and proline serve as good substrates while the L isomers do not react. D-Amino acid oxidase has several possible applications such as the determination of D-amino acids, the separation of natural L- amino acid isomers from a racemic mixture and in the preparation of keto acids. The usefulness and application of D-amino acid oxidase can be significantly increased if it is available in an immobilized form (Parkin, K. and Hultin, H.O., Biotech. and Bioeng., Vol XXI, 939, 1979). Synonyms: D-AAO, D-Amino acid: oxygen oxidoreductase, deaminating, DAO, OXDA Enzyme Commission (EC) Number: 1.4.3.3 (BRENDA | IUBMB) MDL No: MFCD00081546 EG/EC No: 232-563-5 Source: Porcine kidney Appearance: Chromatographically purified, lyophilized powder Protein: 10mg/ml (biuret) Activity: ~10-20U/mg Protein Molecular Weight: Monomeric, 38,000-39,000D Quality Control: SDS-PAGE Unit Definition: One unit will oxidatively deaminate 1umole of D-alanine to pyruvate per minute at pH 8.3 at 25C, in the presence of a catalase. Storage and Stability: Lyophilized and reconstituted products are stable for 6 months after receipt at -20C. Reconstitute with sterile ddH2O or buffer. Aliquot to avoid repeated freezing and thawing. Store at -20C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer.
CAS Nummer:
[9000-88-8]
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