Recombinant Vespa magnifica Hyaluronidase

• Product Name Alternative:

  Hyaluronoglucosaminidase (Vesp ma 2) (Hya)

• Abbreviation:

  Recombinant Vespa magnifica Hyaluronidase protein

• UniProt:

  P86875

• Expression Region:

  27-357aa

• Organism:

  Vespa magnifica (Hornet)

• Target Sequence:

  SERPKRVFNIYWNVPTFMCHQYGLYFDEVTNFNIKHNSKDNFQGDKIAIFYDPGEFPALLPLNYGKYKIRNGGVPQEGNITIHLQRFIEYLDKTYPNRNFSGIGVIDFERWRPIFRQNWGNMKIYKNFSIDLVRKEHPFWNKKMIELEASKRFEKYARLFMEETLKLAKKTRKQADWGYYGYPYCFNMSPTNFVPDCDVTARDENNEMSWLFNNQNVLLPSVYIRRELTPDQRIGLVQGRVKEAVRISNKLKHSPKVFSYWWYVYQDETNTFLTETDVKKTFQEIVINGGDGIIIWGSSSDVNSLSKCTRLREYLLTVLGPIAVNVTEAVN

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Hydrolyzes high molecular weight hyaluronic acid to produce small oligosaccharides.

• Endotoxin:

  Not test

• Purity:

  Greater than 85% 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:

  45.1 kDa

• References & Citations:

  "Purification and characterization of two new allergens from the venom of Vespa magnifica." An S., Chen L., Wei J.F., Yang X., Ma D., Xu X., Xu X., He S., Lu J., Lai R. PLoS ONE 7:E31920-E31920 (2012)

• 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 of Mature Protein