Technical Data Sheet
Elastase, 25 mg
The products marked accordingly are shipped refrigerated in special, sustainable cooling boxes with cooling packs or dry ice.
Storage temp. -20 °C
Transport temp. cooled
WGK 1
CAS No. 39445-21-1
EG-Nr. 254-453-6
Recommended working concentration: 1:50 to 1:100 (w/w) of elastase to substrate. pH optimum: 7.8-8.5.
From porcine pancreas.
€204.25/Pack Qty.
excl. VAT. | 25 mg per Pack Qty.
Art. No. 258E.2
Product details
Elastase is a serine protease with a broad specificity. The enzyme cleaves proteins and peptides on the carboxyl side of small hydrophobic amino acids such as Gly, Ala, Val, Leu and Ile. It also hydrolyzes amides and esters such as N-benzoyl-L-alanine methyl ester.
In contrast to other proteases, elastase is able to digest native elastin, which is found in high concentrations in connective tissue. Accordingly, elastase in combination with other enzymes, such as trypsin, is often used for cell dissociation in order to separate cells from animal tissue or culture surfaces. In addition to elastin, it also hydrolyzes other proteins, including fibrin, casein, haemoglobin, albumin and denatured collagen.
Elastase ≥200 U/mg, lyophilized
One unit is defined as the amount of enzyme that hydrolyzes 1 μMol methoxysuccinyl-alanine-alanine-proline-valine-p-nitroanilide per minute at 37 °C and pH 7.5.
- Subtotal: 0.00
| Art. No. | Pack Qty. | Pack. | Price | Quantity | |
|---|---|---|---|---|---|
| 258E.1 | 10 mg | glass |
€94.50 |
|
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| 258E.2 | 25 mg | glass |
€204.25 |
|
|
| 258E.3 | 100 mg | glass |
€686.95 |
|
|
|
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- Subtotal: 0.00
Downloads / MSDS
General information
Enzyme: a neoclassical, Greek artificial word ενζυμου, énzymon, derived from εν-, en- (in-) and ζυμη, zýmé (yeast, sourdough, archaic)
Ferments: comes from the Latin fermentum (ferments, sourdough)
There are six classes in which all enzymes are classified according to the particular reaction they catalyse:
• Oxidoreductases (catalyse redox reactions)
• Transferases (transfer functional groups among substrates)
• Hydrolases (cleave bonds via addition of water)
• Lyases/Synthases (cleave or synthesise complex products out of basic substrates without cleavage of ATP)
• Isomerases (transform chemical isomers)
• Ligases/Synthetases (cleave or synthesise complex products out of basic substrates via cleavage of ATP)
Certificates of Analysis
Type analysis
| Appearance | white to yellowish lyophilisate |
| Specific activity | ≥200 U/mg Protein |
| Loss on drying | ≤7.0 % |