Equipment and materials | Enzymes

SOURCE

Neutrase is a bacterial protease produced by a selected strain of Bacillus amyloliquefaciens. It will break down proteins to peptides.

USES

Neutrase is used commercially to ‘upgrade’ proteins of animal and vegetable origin. We use it, however, to degrade proteins when preparing crude extracts of DNA from plant and animal cells.

ACTIVITY

As its name implies, Neutrase is a neutral protease with an optimum activity around pH 5.5-7.5 and 45-55 °C. It is a metallo- proteinase, requiring zinc ions for its activity. Consequently, it is stabilised by the presence of calcium ions and inhibited by EDTA. The stability of Neutrase at a certain temperature is influenced by the type and concentration of the proteins present. Neutrase can be inactivated by heat treatment e.g., 2 minutes at 85 °C.

STORAGE

If it is stored at 3-5 °C, Neutrase will retain its declared activity for at least a year.

PROTEASE (Neutrase)

Neutrase ..... 100 mL ..... £11.50 (GBP)

ORDERING

All of the prices on this page are in GBP and do not include Value Added Tax (VAT). This tax applies within the European Union only. Postage and handling must also be paid on orders from outside the United Kingdom. Details of how to order are given on the price list and on the Ordering web page.

PLEASE NOTE
For legal reasons, we cannot accept orders by eMail. We are also unable to supply this enzyme product to addresses in the United States of America.

DNA your onions?

Thousands do, because for 20 years this enzyme has been helping those in schools to extract DNA from onions. Don’t be fooled by people who say that kiwi fruit provide a less smelly alternative - the gooey stuff you extract from them is mainly pectin.

Liquid enzyme preparations

Alpha-amylase
Amyloglucosidase
Cellulase
Carbohydrase mix
Lactase
Pectinase for juicing
Pectinase for peeling
Pectin esterase
Protease
Catalase
Chymosin
Fungal 'rennin'
Invertase