Recombinant Chicken Lysozyme C (LYZ), Biotinylated

• Product Name Alternative:

  (1,4-beta-N-acetylmuramidase C) (Allergen Gal d IV) (allergen Gal d 4)

• Abbreviation:

  Recombinant Chicken LYZ protein, Biotinylated

• Gene Name:

  LYZ

• UniProt:

  P00698

• Expression Region:

  19-147aa

• Organism:

  Gallus gallus (Chicken)

• Target Sequence:

  KVFGRCELAAAMKRHGLDNYRGYSLGNWVCAAKFESNFNTQATNRNTDGSTDYGILQINSRWWCNDGRTPGSRNLCNIPCSALLSSDITASVNCAKKIVSDGNGMNAWVAWRNRCKGTDVQAWIRGCRL

• Tag:

  N-terminal MBP-tagged and C-terminal 6xHis-Avi-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Cardiovascular

• Relevance:

  Lysozymes have primarily a bacteriolytic function; those in tissues and body fluids are associated with the monocyte-macrophage system and enhance the activity of immunoagents. Has bacteriolytic activity against M.luteus.

• 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:

  62.1 kDa

• References & Citations:

  "Molecular characterization of goose- and chicken-type lysozymes in emu (Dromaius novaehollandiae) : evidence for extremely low lysozyme levels in emu egg white." Maehashi K., Matano M., Irisawa T., Uchino M., Kashiwagi Y., Watanabe T. Gene 492:244-249 (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