Recombinant Aspergillus niger 3-phytase A (phyA)

• Product Name Alternative:

  3 phytase A Myo-inositol hexakisphosphate phosphohydrolase A Myo-inositol-hexaphosphate 3-phosphohydrolase A

• Abbreviation:

  Recombinant Aspergillus niger phyA protein

• Gene Name:

  PhyA

• UniProt:

  P34752

• Expression Region:

  24-467aa

• Organism:

  Aspergillus niger

• Target Sequence:

  ASRNQSSCDTVDQGYQCFSETSHLWGQYAPFFSLANESVISPEVPAGCRVTFAQVLSRHGARYPTDSKGKKYSALIEEIQQNATTFDGKYAFLKTYNYSLGADDLTPFGEQELVNSGIKFYQRYESLTRNIVPFIRSSGSSRVIASGKKFIEGFQSTKLKDPRAQPGQSSPKIDVVISEASSSNNTLDPGTCTVFEDSELADTVEANFTATFVPSIRQRLENDLSGVTLTDTEVTYLMDMCSFDTISTSTVDTKLSPFCDLFTHDEWINYDYLQSLKKYYGHGAGNPLGPTQGVGYANELIARLTHSPVHDDTSSNHTLDSSPATFPLNSTLYADFSHDNGIISILFALGLYNGTKPLSTTTVENITQTDGFSSAWTVPFASRLYVEMMQCQAEQEPLVRVLVNDRVVPLHGCPVDALGRCTRDSFVRGLSFARSGGDWAECFA

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  Yeast

• Field of Research:

  Others

• Relevance:

  Catalyzes the hydrolysis of inorganic orthophosphate from phytate.

• 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:

  Catalyzes the hydrolysis of inorganic orthophosphate from phytate.

• Molecular Weight:

  50.8 kDa

• References & Citations:

  "Crystal structure of phytase from Aspergillus ficuum at 2.5-A resolution."Kostrewa D., Gruninger-Leitch F., D'Arcy A., Broger C., Mitchell D., van Loon A.P.G.M.Nat. Struct. Biol. 4:185-190 (1997)

• 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