Ammonium Sulfate Suspension

Enzymes provided in the form of ammonium sulfate suspension refer to enzyme preparations obtained through precipitation by the ammonium sulfate salt fractionation method. Essentially, the enzyme molecules are suspended as solid particles in the ammonium sulfate solution. Therefore, most of the enzymes in the ammonium sulfate suspension are in solid form, and the amount of enzyme in the solution can be considered negligible.
Preparation before enzyme usage:
1. Take the enzyme out of the refrigerator (Note: The ammonium sulfate suspension must not be frozen). Tighten the cap and invert the vial for about 1 minute to create a milky suspension. Avoid vortexing or sonication during this process to prevent enzyme denaturation.
2. Handle the suspension according to different situations:
1) If ammonium sulfate may interfere with the reaction: Use a pipette with a sterile wide-bore tip to take a portion of the suspension and transfer it to a clean centrifuge tube. Perform a brief low-speed centrifugation at 2℃ - 8℃ to precipitate the enzyme. Carefully remove as much of the supernatant as possible and retain it. It is not necessary to remove all of the supernatant. Add an appropriate amount of reaction buffer to dissolve the precipitate. Measure the protein content and enzyme activity in both the supernatant and the precipitate dissolution solution.
2) If ammonium sulfate does not interfere with the reaction: After taking out the enzyme suspension with a pipette, directly add the suspension to the reaction buffer.