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| Enzyme (Source) | Class | Detection Limit (Units) * | Buffer Conditions |
|---|---|---|---|
| Elastase, Type IV (porcine pancreas) | Serine protease | 2.2 × 10-3 | 10 mM Tris-HCl, pH 8.8 |
| Chymotrypsin, Type II (bovine pancreas) | Serine protease | 5.0 × 10-5 | 10 mM Tris-HCl, pH 7.8 |
| Thermolysin (Bacillus thermoproteolyticus Rokko) | Acid protease | 4.4 × 10-5 | 10 mM Tris-HCl, pH 7.8 |
| Trypsin, Type IX (porcine pancreas) | Serine protease | 1.3 × 10-2 | 10 mM Tris-HCl, pH 7.8 |
| Papain (papaya latex) | Cysteine protease | 2.1 × 10-4 | 10 mM MES, pH 6.2 |
| Pepsin (porcine stomach mucosa) | Acid protease | 2.1 × 10-3 | 10 mM HCl, pH 2.0 |
| Elastase (Pseudomonas aeruginosa) | Metallo-protease | 1.0 × 10-3 | 20 mM sodium phosphate, pH 8.0 |
| Cathepsin D | Acid protease | 2.0 × 10-4 | 20 mM sodium citrate, pH 5.0 |
| Elastase (human leukocyte) | Serine protease | 1.0 × 10-3 | 10 mM Tris-HCl, pH 7.5 |
| * The detection limit is defined as the amount of enzyme required to cause a 10–20% change in fluorescence compared with the control sample at 22°C. Enzyme unit definitions are standard definitions for each individual enzyme. Detection limits were determined with BODIPY FL casein and with BODIPY TR-X casein; both substrates yielded similar results. Detection limits may vary with instrumentation. | |||
For Research Use Only. Not for use in diagnostic procedures.