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Home / Proteins & Peptide / Recombinant Protein

Recombinant Aspergillus flavus Probable pectate lyase A (plyA)

SKU : BHP10509925

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CUSABIO TECHONOLOGY LLC

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Mfr.No.	CSB-EP494705DOX
Reconstitution	We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.
Tag	N-terminal 10xHis-tagged and C-terminal Myc-tagged
Molecular Weight	38.1 kDa
Relevance	Pectinolytic enzyme consist of four classes of enzymes: pectin lyase, polygalacturonase, pectin methylesterase and rhamnogalacturonase. Among pectinolytic enzymes, pectin lyase is the most important in depolymerization of pectin, since it cleaves internal glycosidic bonds of highly methylated pectins. Favors pectate, the anion, over pectin, the methyl ester.
Source	E.coli
Endotoxin Level	Not test.
Form	Liquid or Lyophilized powder
Notes	Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
Bioactivity	Not Test
Expression Region	21-321aa
Lead Time	13-23 business days
Organism	Aspergillus flavus (strain ATCC 200026 / FGSC A1120 / NRRL 3357 / JCM 12722 / SRRC 167)
Protein Length	Full Length of Mature Protein

Uniprot	B8NE46
Gene Name	plyA
Research Area	Others
Sequence	APTKTIGKRAAITDVAHGYASQNGGTTGGAGGTTTTVSSYAQFTEAVSSDDAKIVIVDGTITETADQVKVGSNTSIIGKDANAILEGFGLLVKEKENVIIRNLGVKKVLADNGDAIGVQYSNNVWIDHCDVSSDRDHDKDYYDGLIDLTHAADYVTVSNTFVHDHWKAMLFGHSDSNGDEDTGHLRITVNNNYLNNLNSRGPSFRFGTGHLYNNYYLDVSDGINTRQGAQLLVEGNVWSGGKKPLYSTDDGYAVARDNDFGDGENTAPEGTLTSVPYEYDLLAASAVKDAVVGTAGQTLTF

Buffer	If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.
Purity	Greater than 85% as determined by SDS-PAGE.
Storage	The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

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SKU	Supplier No.	Size	Your price	Quantity
BHP10509925	CSB-EP494705DOX	20ug	$388		Add to Cart

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