Recombinant Rhodobacter capsulatus 4-coumarate--CoA ligase (pcl)

Recombinant Rhodobacter capsulatus 4-coumarate--CoA ligase (pcl)

• CAS Number: 9000-83-3
• Gene Name: pcl
• UniProt: O69140
• Expression Region: 1-384aa
• Organism: Rhodobacter capsulatus (strain ATCC BAA-309 / NBRC 16581 / SB1003)
• Target Sequence: MVRRLLISLIRAEARRGRNQILPEAAFTGDPRIDEEGLGFDSLARLDLIGAVRDFFDLSRTGIEDYVYVEPTLQGWIDRIMQHFDLLAARSETAQAVFRTSGSTGTPKPIPHPWPKLMREAASMARDQGLVPAPGGAVIGLVPAHHLFGCLFTALLPELAGAALRDLTAAPPASALRTAQPGDLIIATPHLWAHLGAAGAFPPGLRGVSSGAPMPDALWHSLLAAGLEDLTEVYGASETGGIGLRRAPGAAFTLLPFLSRSADDGISDGPAPLPLQDRLRWTGPVRFVIEGRLDQALQVGGVNVRLGHVKSVLEAEPGVEALALRLGGDRLKAFVVCAADAEAGLEARLRARAEAGLDAPARPQHYRFGRALPLTREGKARDWD
• Tag: N-terminal 10xHis-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• Relevance: Converts p-coumaric acid into p-coumaryl CoA. This is necessary for the activation of the photoactive yellow protein (PYP) chromophore.
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length
• 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: 47.0 kDa
• References & Citations: "Complete genome sequence of the photosynthetic purple nonsulfur bacterium Rhodobacter capsulatus SB 1003." Strnad H., Lapidus A., Paces J., Ulbrich P., Vlcek C., Paces V., Haselkorn R. J. Bacteriol. 192:3545-3546 (2010)
• 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℃.