b-Lactamase, EC 18.104.22.168, TEM-1.
Beta-lactamase is a type of enzyme (EC 22.214.171.124) produced by some bacteria that is responsible for their resistance to beta-lactam antibiotics like penicillins, cephalosporins, cephamycins and carbapenems. These antibiotics have a common element in their molecular structure: a four-atom ring known as a beta-lactam. The lactamase enzyme breaks that ring open, deactivating the molecule's antibacterial properties.
Beta Lactamase is purified by proprietary chromatographic techniques.
It is recommended to reconstitute the lyophilized Beta Lactamase in sterile 18MΩ-cm H2O at a concentration of 100 µg/ml, which can then be further diluted to other aqueous solutions. The Beta Lactamase should be used in pH 7.0- 8.0 and in temperature not higher then 45°c.
(a) Analysis by RP-HPLC.
(b) Analysis by SDS-PAGE.
Amino acid sequence
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