General Information

• Product Name: L-Lactic Dehydrogenase (LDH) Enzyme

• Enzyme Type: Oxidoreductase (EC 1.1.1.27)

• Source: Bacterial (e.g., Lactobacillus spp.), Yeast, or Animal-derived (porcine, bovine)

• Activity: 2,500 U (2.5KU) per unit weight (varies by manufacturer)

• Form: Lyophilized powder

Composition

• Active Component: L-Lactic Dehydrogenase enzyme

• Stabilizers: Bovine Serum Albumin (BSA), trehalose (if applicable)

• Buffer Components: Phosphate buffer, pH 7.4 (if pre-formulated)

Physical Characteristics

• Appearance: White to off-white lyophilized powder

• Solubility: Soluble in water or buffer solutions

• pH Stability: 6.0 – 8.5

• Temperature Stability: 2–8°C (long-term), loses activity above 45°C

Performance Characteristics

• Optimum pH: 7.0 – 7.8

• Optimum Temperature: 35–40°C

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

• Substrate Specificity: Catalyzes the conversion of L-lactate to pyruvate with NAD? as a cofactor

Storage and Stability

• Storage Conditions: 2-8°C (refrigerated, do not freeze unless lyophilized)

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

• Reconstituted Solution Stability: Use within 24 hours when stored at 2–8°C

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