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Proteinase K (Lyophilized)

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For General Digestion of Protein in Biological Samples

  • Active over a pH range of 4.3–12.0, in 0.5% SDS or 1% Triton® X-100
  • Purified to remove RNase and DNase activities


Catalog number selected: V3021

$ 158.00
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Proteinase K (Lyophilized)
$ 158.00
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Produced by the fungus Tritirachium album Limber; is a serine protease with broad cleavage activity. Proteinase K cleaves peptide bonds adjacent to the carboxylic group of aliphatic and aromatic amino acids and is useful for general digestion of protein in biological samples. It has been purified to remove RNase and DNase activities. The stability of Proteinase K in urea and SDS and its ability to digest native proteins make it useful for a variety of applications including preparation of chromosomal DNA for pulsed-field gel electrophoresis, protein fingerprinting and removal of nucleases from preparations of DNA and RNA. A typical working concentration for Proteinase K is 50–100μg/ml.

Form: Lyophilized powder.

Recommended Reaction Buffer: 50mM Tris-HCl (pH 8.0), 10mM CaCl2.


  1. Ebeling, W. et al. (1974) Eur. J. Biochem. 47, 91–7.
  2. Schwartz, D.C. and Cantor, C.R. (1984) Cell 37, 67–75.
  3. Cleveland, D.W. et al. (1977) J. Biol. Chem. 252, 1102–6.
  4. Hames, B.D. (1981) In: Gel Electrophoresis of Proteins: A Practical Approach, B.D. Hames and D. Rickwood, eds., IRL Press, Oxford, 219.
  5. Herrmann, B.G. and Frischauf, A.M. (1987) Meth. Enzymol. 152, 180–3.
  6. Lee, J.J. and Costlow, N.A. (1987) Meth. Enzymol. 152, 633–48.
  7. Sambrook, J. et al. (1989) Molecular Cloning: A Laboratory Manual, Vol. 3, Cold Spring Harbor Laboratory Press, Cold Spring Harbor, NY.
  8. Sweeney, P.J. and Walker, J.M. (1993) Enzymes of molecular biology. In: Methods in Molecular Biology, Vol. 16, M.M. Burrell, ed., Humana Press, Inc., Totowa, NJ, 305.


What's in the box?

Item Part # Size

Proteinase K

V302B 1 × 100mg

Certificate of Analysis

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Use Restrictions

For Research Use Only. Not for Use in Diagnostic Procedures.

Storage Conditions


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