Recombinant Escherichia coli Purine nucleoside phosphorylase DeoD-type (deoD)
CAT:
399-CSB-EP364680ENV-01
Size:
1 mg
Price:
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- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Escherichia coli Purine nucleoside phosphorylase DeoD-type (deoD)
- CAS Number: 9000-83-3
- Gene Name: deoD
- UniProt: P0ABP8
- Expression Region: 2-239aa
- Organism: Escherichia coli (strain K12)
- Target Sequence: ATPHINAEMGDFADVVLMPGDPLRAKYIAETFLEDAREVNNVRGMLGFTGTYKGRKISVMGHGMGIPSCSIYTKELITDFGVKKIIRVGSCGAVLPHVKLRDVVIGMGACTDSKVNRIRFKDHDFAAIADFDMVRNAVDAAKALGIDARVGNLFSADLFYSPDGEMFDVMEKYGILGVEMEAAGIYGVAAEFGAKALTICTVSDHIRTHEQTTAAERQTTFNDMIKIALESVLLGDKE
- Tag: N-terminal 6xHis-tagged
- Source: E.coli
- Field of Research: Others
- Assay Type: Developed Protein
- Relevance: Cleavage of guanosine or inosine to respective bases and sugar-1-phosphate molecules.
- 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.
- Function: Cleavage of guanosine or inosine to respective bases and sugar-1-phosphate molecules.
- Molecular Weight: 29.8 kDa
- References & Citations: Analysis of the terminator region after the deoCABD operon of Escherichia coli K-12 using a new class of single copy number operon-fusion vectors.Larsen J.E.L., Albrechtsen B., Valentin-Hansen P.Nucleic Acids Res. 15:5125-5140 (1987)
- 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℃.