SOURCE. Wheat germ.
Chromatographically purified and 1 x crystallized, suspension in 2.5 M NaCl + NaOAc, pH 4.0.
Protein concentration 2 - 10 mg/ml
120 - 140 units per mg of protein
1 unit will hydrolyze 1.0 mmole of N-CBZ-Phe-Ala per minute at pH 4 and 30°C, assay per Umetsu, et.al., Food Chem, Vol 7, p.125 (1981).
95% pure SDS-PAGE.
Protein determined by Bradford Method.
Store -20C°; can be freeze-thawed at least 5 times from -20°C to 5°C.
STABILITY. Stability at -20C° is at least 1 year.