Recombinant Bacillus sp. Levanase, partial

• Product Name Alternative:

  2,6-beta-D-fructan fructanohydrolase Endo-levanase

• Abbreviation:

  Recombinant Bacillus sp. Levanase protein, partial

• UniProt:

  O31411

• Expression Region:

  451-579aa

• Organism:

  Bacillus sp. (strain L7)

• Target Sequence:

  LPWNDLGHVWSGSAVADTTNASGLFGSSGGKGLIAYYTSYNPDRHNGNQKIGLAYSTDRGRTWKYSEEHPVVIENPGKTGEDPGGWDFRDPKVVRDEANNRWVMVVSGGDHIRLFTSTNLLNWTLTDQF

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Microbiology

• Relevance:

  Catalyzes the hydrolysis of levan with endo-type specificity. The products of levan hydrolysis are a mixture of fructose and a series of fructooligosaccharides up to 12-mer, with levantriose being the major oligosaccharide obtained. Is not active towards sucrose.

• 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 levan with endo-type specificity. The products of levan hydrolysis are a mixture of fructose and a series of fructooligosaccharides up to 12-mer, with levantriose being the major oligosaccharide obtained. Is not active towards sucrose.

• Molecular Weight:

  16.3 kDa

• References & Citations:

  "Characterization of a novel endo-levanase and its gene from Bacillus sp. L7."Miasnikov A.N.FEMS Microbiol. Lett. 154:23-28 (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:

  Partial