Recombinant Streptomyces albus Valine dehydrogenase (vdh)

Recombinant Streptomyces albus Valine dehydrogenase (vdh)

• CAS Number: 9000-83-3
• Gene Name: vdh
• UniProt: O69056
• Expression Region: 2-364aa
• Organism: Streptomyces albus (strain ATCC 21838 / DSM 41398 / FERM P-419 / JCM 4703 / NBRC 107858)
• Target Sequence: TDVTGAPADVLHTLFHSDQGGHEQVVLCQDRASGLKAVIALHSTALGPALGGTRFYPYANEAEAVADALNLARGMSYKNAMAGLEHGGGKAVIIGDPEQIKSEELLLAYGRFVASLGGRYVTACDVGTYVADMDVVARECRWTTGRSPENGGAGDSSVLTSFGVYQGMRAAAQHLWGDPTLRDRTVGIAGVGKVGHHLVEHLLAEGAHVVVTDVRKDVVRSLTERHPSVVAVADTDALIRVENLDIYAPCALGGALNDETVPVLTAKVVCGAANNQLAHPGVEKDLADRGILYAPDYVVNAGGVIQVADELHGFDFDRCKAKAAKIYDTTLAIFARAKEDGIPPAAAADRIAEQRMAEARARR
• Tag: C-terminal 6xHis-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: Developed Protein
• Relevance: oxidative deamination of branched-chain amino acids. oxidizes L-valine and L-alpha-aminobutyric acid efficiently, and L-alanine and L-isoleucine less efficiently. D-valine and L-glutamate were not substrates for the enzyme. The catabolism of valine is the major source of fatty acid precursors for macrolide biosynthesis and a vital source of antibiotic precursors.
• Purity: Greater than 95% 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: 45.2 kDa
• 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℃.