General Information

• Product Name: Urease

• Enzyme Type: Hydrolase (EC 3.5.1.5)

• Source: Jack Bean (Canavalia ensiformis)

• Activity: ≥ 50 U/mg (varies by manufacturer)

• Form: Powder

Composition

• Active Component: Urease enzyme

• Stabilizers: None or trehalose (if applicable)

• Buffer Components: None (typically dissolved in phosphate buffer before use)

Physical Characteristics

• Appearance: White to light brown powder

• Solubility: Soluble in water and buffer solutions

• pH Stability: 6.0 – 8.5

• Temperature Stability: 2–8°C (long-term), loses activity above 50°C

Performance Characteristics

• Optimum pH: 7.0 – 7.5

• Optimum Temperature: 30–40°C

• Enzyme Activity: Retains ≥ 90% activity for at least 6 months under recommended conditions

• Substrate Specificity: Catalyzes the hydrolysis of urea into ammonia and carbon dioxide

Storage and Stability

• Storage Conditions: 2-8°C (refrigerated, dry and tightly sealed)

• Shelf Life: 12–24 months from the date of manufacture

• Moisture Sensitivity: Hygroscopic – store in a dry place

Safety Precautions

• Handling: Wear gloves, a face mask, and a lab coat to prevent inhalation of enzyme dust

• Disposal: Dispose of according to local chemical and biohazard waste regulations