Recombinant Pinctada fucata N16.1 matrix protein

• Product Name Alternative:

  N16.1 matrix protein; N14#1

• Abbreviation:

  Recombinant Pinctada fucata N16.1 matrix protein

• UniProt:

  Q9TVT2

• Expression Region:

  24-131aa

• Organism:

  Pinctada fucata (Akoya pearl oyster) (Pinctada imbricata fucata)

• Target Sequence:

  AYHKKCGRYSYCWIPYDIERDRRDNGGKKYCFCRYAWSPWQCNEEERYEWLRCGMRFYSLCCYTDDDNGNGNGNGNGNGLNYLKSLYGGYGNGNGEFREEYIDERYDN

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  May be specifically involved in the formation of the nacreous layer.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• Form:

  Liquid or Lyophilized powder

• 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.

• 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.

• Function:

  May be specifically involved in the formation of the nacreous layer.

• Molecular Weight:

  28.9 kDa

• References & Citations:

  An acidic matrix protein, Pif, is a key macromolecule for nacre formation.Suzuki M., Saruwatari K., Kogure T., Yamamoto Y., Nishimura T., Kato T., Nagasawa H.Science 325:1388-1390 (2009)

• Storage Conditions:

  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.

• Protein Length:

  Full Length of Mature Protein