Recombinant Colletotrichum capsici Cutinase (CUTA)

Recombinant Colletotrichum capsici Cutinase (CUTA)

• CAS Number: 9000-83-3
• Gene Name: CUTA
• UniProt: P10951
• Expression Region: 17-228aa
• Organism: Colletotrichum capsici (Anthracnose fungus)
• Target Sequence: APVEVGLDTGVANLEARQSSTRNELESGSSSNCPKVIYIFARASTEPGNMGISAGPIVADALESRYGASQVWVQGVGGPYSADLASNFIIPEGTSRVAINEAKRLFTLANTKCPNSAVVAGGYSQGTAVMASSISELSSTIQNQIKGVVLSAITKNLQNLGRIPNFSTSKTEVYCALADAVCYGTLFILPAHFLYQADAATSAPRFLAARIG
• Tag: N-terminal 6xHis-SUMO-tagged
• Source: E.coli
• Field of Research: Cell Biology
• Assay Type: In Stock Protein
• Relevance: Catalyzes the hydrolysis of cutin, a polyester that forms the structure of plant cuticle. Allows pathogenic fungi to penetrate through the cuticular barrier into the host plant during the initial stage of the fungal infection.
• Purity: Greater than 85% 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: 35.0 kDa
• References & Citations: "Structure of cutinase gene, cDNA, and the derived amino acid sequence from phytopathogenic fungi." Ettinger W.F., Thukral S.K., Kolattukudy P.E. Biochemistry 26:7883-7892 (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℃.