Recombinant Juniperus ashei Pectate lyase 1
CAT:
399-CSB-EP305864JANe1-01
Size:
1 mg
Price:
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- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Juniperus ashei Pectate lyase 1
- CAS Number: 9000-83-3
- UniProt: P81294
- Expression Region: 22-367aa
- Organism: Juniperus ashei (Ozark white cedar)
- Target Sequence: DNPIDSCWRGDSNWDQNRMKLADCAVGFGSSTMGGKGGDFYTVTSTDDNPVNPTPGTLRYGATREKALWIIFSQNMNIKLKMPLYVAGHKTIDGRGADVHLGNGGPCLFMRKVSHVILHSLHIHGCNTSVLGDVLVSESIGVEPVHAQDGDAITMRNVTNAWIDHNSLSDCSDGLIDVTLGSTGITISNNHFFNHHKVMLLGHDDTYDDDKSMKVTVAFNQFGPNAGQRMPRARYGLVHVANNNYDPWNIYAIGGSSNPTILSEGNSFTAPSESYKKEVTKRIGCESPSACANWVWRSTRDAFINGAYFVSSGKTEETNIYNSNEAFKVENGNAAPQLTKNAGVVT
- Tag: Tag-Free
- Source: E.coli
- Field of Research: Others
- Assay Type: Developed Protein
- Relevance: Has low pectate lyase activity.
- 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: 37.6 kDa
- References & Citations: Crystal structure of Jun a 1, the major cedar pollen allergen from Juniperus ashei, reveals a parallel beta-helical core.Czerwinski E.W., Midoro-Horiuti T., White M.A., Brooks E.G., Goldblum R.M.J. Biol. Chem. 280:3740-3746 (2005)
- 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℃.