IgGZERO Immobilized

456.004,078.00

IgGZERO Immobilized deglycosylates biantennary Fc-glycans on IgG without residual enzyme in the final preparation

456.00
1,028.00
1,695.00
1,367.00
4,078.00
Compare

Description

IgGZERO Immobilized contains spin columns with IgGZERO (EndoS) enzyme immobilized on agarose beads. The immobilized enzyme deglycosylates IgG from several species and subclasses by hydrolyzing biantennary Fc glycoforms after the inner most GlcNAc. IgGZERO Immobilized is available in spin columns for deglycosylation of 0.5 – 100 mg of IgG without any residual enzyme in the final preparation.

Detailed Information

Application

, ,

Product Group

Source/Origin

, ,

Product Composition

Digestion Site

Specificity

Substrates

, , , , , , , , , , , ,

Reaction Conditions

Digestion Buffers

Buffer Compatibility

Inhibitors

Unit Definition

FAQs

Yes, the IgGZERO enzyme is compatible with most commonly used buffers with pH ranging from 6.0 to 8.0, but the reaction conditions might need to be optimized to ensure optimal deglycosylation.

First you could increase incubation time and increase temperature to 37°C. One explanation for incomplete deglycosylation with IgGZERO Immobilized could be that the antibody has higher amounts of high mannose, hybrid glycans or bisected glycans. For these glycans IgGZERO has low or no activity. High mannose glycans are particularly resistant to digestion recommend you try our other endoglycosidase GlycINATOR (EndoS2). This enzyme has much higher activity on these types of glycans sometimes seen in mAbs.

Yes, many buffers are compatible with IgGZERO. Please keep pH close to neutral.

In both products the enzyme is immobilized on agarose beads for IgG-specific hydrolysis of the Fc glycans to the innermost GlcNAc. IgGZERO Immobilized contains IgGZERO (EndoS) and GlycINATOR Immobilized contains GlycINATOR (EndoS2). The GlycINATOR enzyme has much higher enzymatic activity for high mannose and some bisected and hybrid glycans that can occur on mAbs.

You may also be interested in…

Contact Us