Catalase (9001-05-2)

The Catalase is a common enzyme found in nearly all living organisms which is also named as E.C. 1.11.1.6; Equilase; Fungal catalase; Optidase. The product's categories are oxidoreductases, specialty enzymes, 1.11.x.x Peroxide as receptor, 1.x.x.x oxidoreductases, enzyme-mediated synthesis, oxidoreductasesenzyme class index and specialty synthesis.

The Catalase is brown crystalline solid which is sensitive to air and moisture. It is incompatible with strong oxidizing agents. It is soluble in water, almost insoluble in alcohol, chloroform and ether. The aqueous solution was generally light brown yellow to brown. This chemical is toxic. It will emit acrid smoke by heat. So the storage environment should be ventilate, low-temperature and dry. People should not breathe dust and vapour. Avoid contact with skin and eyes.

The Catalase is used in the food industry for removing hydrogen peroxide from milk prior to cheese production. It is also used in food wrappers where it prevents food from oxidizing. In addition, Catalase can be used in the textile industry, removing hydrogen peroxide from fabrics to make sure the material is peroxide-free.

In 1818, when Louis Jacques Thénard, who discovered H₂O₂ (hydrogen peroxide), suggested that its breakdown is caused by a substance, This chemical was first noticed as a substance. Its name was first to give as catalase by Oscar Loew in 1900, and he found its presence in many plants and animals. In 1937 catalase from beef liver was crystallised by James B. Sumner and the molecular weight worked out in 1938. The amino acid sequence of bovine catalase was worked out In 1969. Then in 1981, the 3D structure of the protein was revealed.

The Catalase cam be obtained by the following methods. 1. Purified from the bovine liver extractive; 2. Cultivated by the Aspergillus niger var. which is under controlled conditions such as stirring.