Recombinant Hypsizygus marmoreus Putative epoxide hydrolase (Hypma_001463)

• Abbreviation:

  Recombinant Hypsizygus marmoreus Hypma_001463 protein

• Gene Name:

  Hypma_001463

• UniProt:

  A0A369K0H6

• Expression Region:

  1-437aa

• Organism:

  Hypsizygus marmoreus (White beech mushroom) (Agaricus marmoreus)

• Target Sequence:

  MSQFNTLPASAVLRPTPFELKIPNDAVDELKLLLKHSKVPPDTYENTQEDRRYGVTTKWIREAKARWENNFDWRAHEAHINSFPHYISPIVDDDGTTYNIHFVALFSQKPDAIPIVLLHGWPGSFLEFLPILDKLRTSYTPATLPYHLVVPSLPGYTFSSPPPVDKDLGLEDVARLFDKLARGLGFENGYVVQGGDIGSIVARIMAATYPSCKAIHINFCIIPEPAGIDSSSLNDLDKQGLARTAEFSRLGSAYALTQATKPGTIGIVLSSNPLALLAWIGEKFLAWNDEDPPLDTILESVTLYWFTDTISRAFYPYRQLFTPGNAGAHSNPIWYINKPFGFSWFPKELGLVPRSWAATTGNLVFFRRHSKGGHFAALECPEVLLKDLEEFVAQVWNAVTLDCAWVSASPVADVNNLGARHLSFLINCAPLRRPQDK

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• 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.

• Molecular Weight:

  54.7 kDa

• References & Citations:

  "Whole genome sequencing of Hypsizygus marmoreus." Choi I.-G., Min B., Kim J.-G., Kim S., Oh Y.-L., Kong W.-S., Park H., Jeong J., Song E.-S. Submitted (APR-2018)

• 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