Heparinase I (heparin lyase I) cleaves heparin and to a lesser extent heparan sulfate (ratio approx. 3:1).
Properties
Molecular weight: 42.8 kDa

Isoelectric point: 9.3 – 9.5

pH optimum for activity: 7.4

pH range for activity: 4 – 9

Optimal temperature range: 20 ℃ – 37 ℃

Purity: ≥ 98 % by reversed phase HPLC analysis

Protein impurities: < 0.1%

Specific Activity: > 400 IU/mg (max. 417 IU/mg)

Concentration: 10 IU/mL

Unit Definition: One international unit (IU) of heparinase I is defined as the amount of enzyme that will liberate 1.0 μmole unsaturated oligosaccharides from porcine mucosal heparin per minute at 35 ℃ and pH 7.0.

Stability: Expiration of heparinase I is 12 months from manufacturing date, frozen at -20 ℃ in PBS.

Applications
Heparinase I is useful in many applications (usually with heparinase II and heparinase III), for example:

For the neutralization of heparin in blood and plasma samples before analysis.
For similar in vitro neutraliza