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.
Recombinant E.coli Beta-Lactamase produced in E.Coli is a single, non-glycosylated polypeptide chain containing 264 amino acids and having a molecular mass of approximately 28.9 kDa.
Beta Lactamase is purified by proprietary chromatographic techniques.
Lyophilized from a concentrated solution in 100mM Tris, pH7.0.
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.
Greater than 95.0% as determined by SDS-PAGE.
Amino acid sequence
One unit will hydrolyze 1.0 μmole of benzyl penicillin at pH 7.0 at 25°C, in presence of EDTA.
Safety Data Sheet
ProSpec's products are furnished for LABORATORY RESEARCH USE ONLY. They may not be used as drugs,agricultural or pesticidal products, food additives or household chemicals.