Recombinant Pseudomonas aeruginosa Serralysin (aprA), partial | Gentaur

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Recombinant Pseudomonas aeruginosa Serralysin (aprA), partial

CAT:

399-CSB-EP312664EZX1-01

Size:

1 mg

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Recombinant Pseudomonas aeruginosa Serralysin (aprA), partial

Gene Name: aprA
UniProt: Q03023
Expression Region: 37-479aa
Organism: Pseudomonas aeruginosa (strain ATCC 15692 / PAO1 / 1C / PRS 101 / LMG 12228)
Target Sequence: PSYTVDQAAEQILREQASWQKAPGDSVLTLSYSFLTKPNDFFNTPWKYVSDIYSLGKFSAFSAQQQAQAKLSLQSWSDVTNIHFVDAGQGDQGDLTFGNFSSSVGGAAFAFLPDVPDALKGQSWYLINSSYSANVNPANGNYGRQTLTHEIGHTLGLSHPGDYNAGEGDPTYADATYAEDTRAYSVMSYWEEQNTGQDFKGAYSSAPLLDDIAAIQKLYGANLTTRTGDTVYGFNSNTERDFYSATSSSSKLVFSVWDAGGNDTLDFSGFSQNQKINLNEKALSDVGGLKGNVSIAAGVTVENAIGGSGSDLLIGNDVANVLKGGAGNDILYGGLGADQLWGGAGADTFVYGDIAESSAAAPDTLRDFVSGQDKIDLSGLDAFVNGGLVLQYVDAFAGKAGQAILSYDAASKAGSLAIDFSGDAHADFAINLIGQATQADIVV
Tag: N-terminal 6xHis-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: Partial
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: 50.6 kDa
References & Citations: "On the specificity of Pseudomonas aeruginosa alkaline proteinase with synthetic peptides." Morihara K., Tsuzuki H., Oka T. Biochim. Biophys. Acta 309:414-429 (1973)
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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