Recombinant Pseudomonas putida Salicylate hydroxylase (nahG)

Recombinant Pseudomonas putida Salicylate hydroxylase (nahG)

• CAS Number: 9000-83-3
• Gene Name: nahG
• UniProt: P23262
• Expression Region: 2-434aa
• Organism: Pseudomonas putida (Arthrobacter siderocapsulatus)
• Target Sequence: KNNKLGLRIGIVGGGISGVALALELCRYSHIQVQLFEAAPAFGEVGAGVSFGPNAVRAIVGLGLGEAYLQVADRTSEPWEDVWFEWRRGSDASYLGATIAPGVGQSSVHRADFIDALVTHLPEGIAQFGKRATQVEQQGGEVQVLFTDGTEYRCDLLIGADGIKSALRSHVLEGQGLAPQVPRFSGTCAYRGMVDSLHLREAYRAHGIDEHLVDVPQMYLGLDGHILTFPVRNGGIINVVAFISDRSEPKPTWPADAPWVREASQREMLDAFAGWGDAARALLECIPAPTLWALHDLAELPGYVHGRVVLIGDAAHAMLPHQGAGAGQGLEDAYFLARLLGDTQADAGNLAELLEAYDDLRRPRACRVQQTSWETGELYELRDPVVGANEQLLGENLATRFDWLWNHDLDTDLAEARARLGWEHGGGGALRQG
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• Purity: Greater than 90% 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: 54.3 kDa
• References & Citations: "Catalytic mechanism for the conversion of salicylate into catechol by the flavin-dependent monooxygenase salicylate hydroxylase." Costa D.M.A., Gomez S.V., de Araujo S.S., Pereira M.S., Alves R.B., Favaro D.C., Hengge A.C., Nagem R.A.P., Brandao T.A.S. Int J Biol Macromol 129:588-600 (2019)
• 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℃.