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Chitosanase from Bacillus sp. (food grade)


Cat No.
CHIC-001
Description
Chitosanase is a powdered chitosanase preparation made by submerged fermentation of a selected strain of the bacterium Bacillus sp. The enzyme catalyzes the breakdown of chitosan, a partially or completely de-acetylated derivative of chitin (β-1,4 homopolymer of N-acetyl glucosamine).
Abbr
Chitosanase (food grade)
Applications
Chitosanase can be used for hydrolyzing chitosan (degree of de-acetylatin: 40~100%). Especially, it can be used for the production of chitosan oligosaccharides from chitosan, which have a variety of biological activities such as immuno-stimulating activity, anti-tumor activity, anti-microbial activity, etc.
Form
White or light yellow colored, freeze-dried powder.
Activity
35,000U/g
Molecular Weight
45,000Da estimated by SDS-PAGE
pH Stability
4.5 to 8.0.
Unit Definition
One unit(U) is defined as the amount of enzyme that releases one μmole of reducing sugar (measured as D-glucosamine equivalents) from chitosan per minute at pH 5.0 at 48°C.
Optimum pH
4.5 to 6.0.
Optimum temperature
60°C
Thermal stability
More than 90% activity remains after 24 hr incubation at 40°C.
Storage
The product should be stored in a cool, dry environment with temperatures below 4°C.
Synonyms
Chitosanase; EC 3.2.1.132; 51570-20-8; Chitosan N-acetylglucosaminohydrolase
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Catalog
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CatalogNATE-1746
EC No.EC 3.2.1.132
CAS No.51570-20-8
SourceBacillus sp
CatalogNATE-0125
EC No.EC 3.2.1.132
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SourceStreptomyces griseus
CatalogNATE-1375
EC No.EC 3.2.1.132
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CatalogNATE-1376
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SourceE. coli
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