Recombinant Pseudomonas fluorescens Alginate lyase (algL)

Recombinant Pseudomonas fluorescens Alginate lyase (algL)

• CAS Number: 9000-83-3
• Gene Name: algL
• UniProt: P59786
• Expression Region: 26-373aa
• Organism: Pseudomonas fluorescens
• Target Sequence: AAPLRPPQGYFAPVEAFKTGDFKNDCDAMPPPYTGSLQFRSKYEGSDKARSTLNVQSEKAFRDSTADITKLEKDTSKRVMQFMRDGRPEQLECTLNWLTSWAKADALMSKDFNHTGKSMRKWALGSMASAYVRLKFSDSHPLANHQQESQLIEAWFNKLADQVVSDWDNLPLEKTNNHSYWAAWSVMATSVATNRRDLFDWAVKEYKVGVNQVDDQGFLPNELKRQQRALSYHNYALPPLSMIASFALVNGVDLRQENNSALKRLGDKVLAGVKDPEIFEKKNGKEQDMKDLKEDMKYAWLEPFCTLYTCAPDVIERKHGMQPFKTFRLGGDLTKVYDPTHEKGNKGS
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• Relevance: Catalyzes the depolymerization of alginate by cleaving the beta-1, 4 glycosidic bond between two adjacent sugar residues via a beta-elimination mechanism. May serve to degrade mislocalized alginate that is trapped in the periplasmic space.
• 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: 47.1 kDa
• References & Citations: "The Pseudomonas fluorescens AlgG protein, but not its mannuronan C-5-epimerase activity, is needed for alginate polymer formation." Gimmestad M., Sletta H., Ertesvaag H., Bakkevig K., Jain S., Suh S.-J., Skjaak-Braek G., Ellingsen T.E., Ohman D.E., Valla S. J. Bacteriol. 185:3515-3523 (2003)
• 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℃.