Recombinant Burkholderia cepacia Phthalate dioxygenase reductase (ophA1)

Recombinant Burkholderia cepacia Phthalate dioxygenase reductase (ophA1)

• CAS Number: 9000-83-3
• Gene Name: ophA1
• UniProt: P33164
• Expression Region: 2-322aa
• Organism: Burkholderia cepacia (Pseudomonas cepacia)
• Target Sequence: TTPQEDGFLRLKIASKEKIARDIWSFELTDPQGAPLPPFEAGANLTVAVPNGSRRTYSLCNDSQERNRYVIAVKRDSNGRGGSISFIDDTSEGDAVEVSLPRNEFPLDKRAKSFILVAGGIGITPMLSMARQLRAEGLRSFRLYYLTRDPEGTAFFDELTSDEWRSDVKIHHDHGDPTKAFDFWSVFEKSKPAQHVYCCGPQALMDTVRDMTGHWPSGTVHFESFGATNTNARENTPFTVRLSRSGTSFEIPANRSILEVLRDANVRVPSSCESGTCGSCKTALCSGEADHRDMVLRDDEKGTQIMVCVSRAKSAELVLDL
• Tag: N-terminal 6xHis-tagged
• Source: E.coli
• Field of Research: others
• Assay Type: Developed Protein
• Relevance: Component of the electron transfer chain involved in pyridine nucleotide-dependent dihydroxylation of phthalate. Utilizes FMN to mediate electron transfer from the two-electron donor, NADH, to the one-electron acceptor, (2Fe-2S).
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length of Mature Protein
• 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: 39.7 kDa
• References & Citations: "Phthalate dioxygenase reductase: a modular structure for electron transfer from pyridine nucleotides to [2Fe-2S]." Correll C.C., Batie C.J., Ballou D.P., Ludwig M.L. Science 258:1604-1610 (1992)
• 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℃.