Xanthine oxidase/XOD

English Name: Xanthine Oxidase from microorganism; XOD

CAS Number: 9002-17-9

Molecular Weight: 160KDa (gel)

Grade: BR

Activity: ≥90 units/mg protein
Activity Definition: One unit will cause the formation of one micromole of uric acid per minute at pH 7.5 at 37°C

Isoelectric Point: 4.0

pH Stability: 6.0–9.5

Optimum pH: 7.0–7.5

Optimum Temperature: 55°C

Thermal Stability: ≤55°C (pH 7.5, 20 min)

Preparation Instructions: The enzyme is reconstituted in 50mM potassium phosphate buffer, pH 7.5, for activity assay

Inhibitors: Ag⁺, Hg²⁺

Appearance: Reddish-brown to brown amorphous powder. Soluble in water. Widely found in biological resources such as milk, liver, bovine small intestine, and bacteria, primarily extracted from milk. Main inhibitors include Ag⁺, Hg²⁺, Cd²⁺, as well as urea, phosphate ions, and chloride ions. Main stabilizers include salicylates, cysteine, histamine, and versenate salts.
Use: Biochemical research. It is an enzyme that catalyzes the conversion of xanthine and hypoxanthine to uric acid, often used as a tool enzyme. Applied in the determination of xanthine, hypoxanthine, inosine, guanine, guanosine, etc.

Storage: 2–8°C