Recombinant Saccharomyces cerevisiae Dolichyl-phosphate-mannose--protein mannosyltransferase 5 (PMT5) , partial

Recombinant Saccharomyces cerevisiae Dolichyl-phosphate-mannose--protein mannosyltransferase 5 (PMT5) , partial

• CAS Number: 9000-83-3
• Gene Name: PMT5
• UniProt: P52867
• Expression Region: 286-583aa
• Organism: Saccharomyces cerevisiae (strain ATCC 204508 / S288c) (Baker's yeast)
• Target Sequence: SVHIKTLNVNGISSSFFPAEFRKTLKYNNVIKETVAEVAVGSAVSLNHVGTAGGYLHSHLHNYPAGSMQQQVTLYPHIDQNNKWIIELAEHPNENVTSFQNLTDGTIIKLRQLKNGCRLHSHDHKPPVSQNADWQKEVSCYGYEGFEGDINDDWIIEIDKKRSEPGPAQEHIRAIETKFRLKHYLTGCYLFSHPEKLPEWGFGQQEVTCAYFAREDLTSWYIEENENEISLPNPEKVSYKKMSFWQKFVAIHKFMFYLNNYMDTSHAYSSEPKTWPLMLRGIDFWNENGREVYFLGNA
• Tag: N-terminal 6xHis-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• Relevance: Protein O-mannosyltransferase involved in O-glycosylation which is essential for cell wall rigidity. Forms a heterodimeric complex with PMT3 and more rarely with PMT2 to transfer mannose from Dol-P-mannose to Ser or Thr residues on proteins.
• 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: 38.6 kDa
• References & Citations: "The sequence of a 16, 691 bp segment of Saccharomyces cerevisiae chromosome IV identifies the DUN1, PMT1, PMT5, SRP14 and DPR1 genes, and five new open reading frames." Boskovic J., Soler-Mira A., Garcia-Cantalejo J.M., Ballesta J.P.G., Jimenez A., Remacha M.A. Yeast 12:1377-1384 (1996)
• 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℃.