Recombinant Rhodobacter capsulatus 4-coumarate--CoA ligase (pcl)

• Gene Name:

  pcl

• UniProt:

  O69140

• Expression Region:

  1-384aa

• Organism:

  Rhodobacter capsulatus (strain ATCC BAA-309 / NBRC 16581 / SB1003)

• Target Sequence:

  MVRRLLISLIRAEARRGRNQILPEAAFTGDPRIDEEGLGFDSLARLDLIGAVRDFFDLSRTGIEDYVYVEPTLQGWIDRIMQHFDLLAARSETAQAVFRTSGSTGTPKPIPHPWPKLMREAASMARDQGLVPAPGGAVIGLVPAHHLFGCLFTALLPELAGAALRDLTAAPPASALRTAQPGDLIIATPHLWAHLGAAGAFPPGLRGVSSGAPMPDALWHSLLAAGLEDLTEVYGASETGGIGLRRAPGAAFTLLPFLSRSADDGISDGPAPLPLQDRLRWTGPVRFVIEGRLDQALQVGGVNVRLGHVKSVLEAEPGVEALALRLGGDRLKAFVVCAADAEAGLEARLRARAEAGLDAPARPQHYRFGRALPLTREGKARDWD

• Tag:

  N-terminal 10xHis-tagged

• Source:

  E.coli

• Field of Research:

  Others

• Assay Type:

  In Stock Protein

• Relevance:

  Converts p-coumaric acid into p-coumaryl CoA. This is necessary for the activation of the photoactive yellow protein (PYP) chromophore.

• Purity:

  Greater than 85% as determined by SDS-PAGE.

• Activity:

  Not Test

• Length:

  Full Length

• 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Molecular Weight:

  47.0 kDa

• References & Citations:

  "Complete genome sequence of the photosynthetic purple nonsulfur bacterium Rhodobacter capsulatus SB 1003." Strnad H., Lapidus A., Paces J., Ulbrich P., Vlcek C., Paces V., Haselkorn R. J. Bacteriol. 192:3545-3546 (2010)

• 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.

• CAS Number:

  9000-83-3