Description
SMA endonuclease cleaves all forms of DNA and RNA (single-stranded, double-stranded, linear, and circular) into oligonucleotides with lengths of 3-5 nucleotide residues with a 5′-phosphate at the end. The enzyme is active in the pH range from 7.5 to 8.5 and temperature range from 20 to 37°C.
Applications:
- Cleavage of native or heat-denatured DNA and RNA;
- Reduction of sample viscosity during protein purification;
- Removal of nucleic acids from cell or bacterial lysates.
Source: Isolated from E. coli strain carrying the cloned Sma nuclease gene from Serratia marcescens.
Storage Conditions: 50 mM Tris-HCl (pH 7.5), 50 mM NaCl, 5 mM MgCl2, 50% glycerol. Store at -20°C.
Activity Determination: Oligonucleotide duplex 5′-AGCAAATATTGCTCGATATC-3′ 3′-TCGTTTATAACGAGCTATAG-5′
Unit definition: One unit is defined as the amount of enzyme required to hydrolyze 1 µg of the specified structure oligonucleotide duplex in 30 minutes at 37°C in SE Buffer B in a 20µL reaction mixture.
Reaction and Activity Determination Conditions: 1x SE Buffer B. Incubate at 37°C.
Purity: >90% (SDS-PAGE)
Temperature Inactivation: The enzyme is not inactivated by heating at 65-80°C for 20 minutes.
Composition of the included buffer: 1x SE Buffer B (pH 7.6 @ 25°C) 10 mM Tris-HCl, 10 mM MgCl2, 1 mM DTT
