Recombinant Peptidylglycine Alpha Amidating Monooxygenase (PAM)

• Gene Name:

  [PAM]

• Storage Conditions:

  Storage: Avoid repeated freeze/thaw cycles.
  Store at 2-8ºC for one month.
  Aliquot and store at -80ºC for 12 months.
  
  Stability Test: The thermal stability is described by the loss rate. The loss rate was determined by accelerated thermal degradation test, that is, incubate the protein at 37°C for 48h, and no obvious degradation and precipitation were observed. The loss rate is less than 5% within the expiration date under appropriate storage condition.

• Other Gene Names:

  [PAM; PAM; PHM; PAL]

• Short Name:

  [Peptidylglycine Alpha Amidating Monooxygenase]

• Other Product Names:

  [peptidylglycine alpha-amidating monooxygenase, partial; Peptidyl-glycine alpha-amidating monooxygenase; Peptidylglycine alpha-hydroxylating monooxygenase (EC:1.14.17.3); PHMPeptidyl-alpha-hydroxyglycine alpha-amidating lyase (EC:4.3.2.5)Alternative name(s):Peptidylamidoglycolate lyase; PAL]

• NCBI GI Number:

  2661085

• NCBI Accession Number:

  AAB88190.1

• CAS Number:

  9000-83-3