Recombinant Erwinia amylovora Levansucrase (lsc) | Gentaur

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Recombinant Erwinia amylovora Levansucrase (lsc)

CAT:

399-CSB-EP669374EMS-02

Size:

100 µg

Price:

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For price, please contact [email protected].

Recombinant Erwinia amylovora Levansucrase (lsc)

Gene Name: lsc
UniProt: Q46654
Expression Region: 1-415aa
Organism: Erwinia amylovora (Fire blight bacteria)
Target Sequence: MSDYNYKPTLWTRADALKVHEDDPTTTQPVIDIAFPVMSEEVFIWDTMPLRDFDGEIISVNGWCIIFTLTADRNTDNPQFQDENGNYDITRDWEDRHGRARICYWYSRTGKDWIFGGRVMAEGVAPTTREWAGTPILLNDRGDIDLYYTCVTPGATIAKVRGKIVTSDQSVSLEGFQQVTSLFSADGTIYQTEEQNAFWNFRDPSPFIDRNDGKLYMLFEGNVAGPRGSHEITQAEMGNVPPGYEDVGGAKYQAGCVGLAVAKDLSGSEWQILPPLITAVGVNDQTERPHFVFQDGKYYLFTISHKYTFADNLTGPDGVYGFVSDKLTGPYTPMNSSGLVLGNPSSQPFQTYSHYVMPNGLVTSFIDSVPWKGKDYRIGGTEAPTVKILLKGDRSFIVDSFDYGYIPAMKDITLK
Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
Source: E.coli
Field of Research: Others
Assay Type: Developed Protein
Purity: Greater than 85% as determined by SDS-PAGE.
Activity: Not Test
Length: Full Length
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: 53.9 kDa
References & Citations: "Characterization and influence on virulence of the levansucrase gene from the fireblight pathogen Erwinia amylovora." Geier G., Geider K.K. Physiol. Mol. Plant Pathol. 42:387-404 (1993)
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℃.

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