Product Description alpha-D-mannosidase, p-nitrophenyl-alpha-mannosidase, alpha-D-mannopyranosidase, alpha mannosidase, exo-alpha-mannosidase Alpha Mannosidase from Jack Bean cleaves α(1-2,3,6)-linked mannose. This enzyme is often used in conjunction with Core Alpha-(1-6) Mannosidase (E-AM02) if a noncleavable core α(1-6) mannose is present on the substrate. Specificty All Alpha-(1-2,3,6)-linked mannose
Source Jack Bean
Purity Each lot of α(1-2,3,6) mannosidase is tested for contaminating substances by incubating the enzyme for 24 hours at 37°C with substrates indicated in the table below. No detectable activity is evident for any of these potential contaminants. The detection limit of this assay is 5 μU/mL (IUB).
For the protease assay, 10 μg of denatured BSA is incubated for 24 hours with 2 μl of enzyme. Analysis of the BSA band after SDS-PAGE should show no evidence of degradation.
EC 3.2.1.24 Specific Activity >3 U/mg Activity >10 U/ml Molecular weight two polypeptides of 64,000 and 44,000 daltons
Specific Activity Assay One unit of Alpha Mannosidase is defined as the amount of enzyme required to hydrolyze 1 µmole of p-nitrophenyl-alpha-p-mannoside to p-nitrophenol in 1 minute at pH 5.0 and 37˚C.
Contents Alpha-(1-2,3,6) Mannosidase in 150 mM sodium phosphate, 0.1 mM ZnCl2 pH 7.5. (pH 7.5). Included with 20 µL and 60 µL pack sizes: 200 µl 5x Reaction Buffer 5.0 (250 mM sodium phosphate, pH 5.0).
Suggested usage 1. Add up to 1 nmol of oligosaccharide. 2. Add deionized water to 15 µl. 3. Add 4 µl 5x Reaction Buffer 5.0. 4. Add 1 µL of enzyme 5. Incubate ten minutes at 37˚C.
Storage Store enzyme at 4˚C. Stability Stable at least 12 months when stored properly. Several days exposure to ambient temperatures will not reduce activity. | 
