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Home / Proteins & Peptide

Recombinant Neosartorya fumigata Probable pectate lyase C (plyC)

SKU : BHP10510441

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CUSABIO TECHONOLOGY LLC

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Mfr.No.	CSB-MP535237NGTc7
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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.
Tag	C-terminal 6xHis-tagged
Molecular Weight	44.3 kDa
Relevance	Pectinolytic enzyme consist of four classes of enzymes: pectin lyase, polygalacturonase, pectin methylesterase and rhamnogalacturonase. Among pectinolytic enzymes, pectin lyase is the most important in depolymerization of pectin, since it cleaves internal glycosidic bonds of highly methylated pectins. Favors pectate, the anion, over pectin, the methyl ester.
Source	Mammalian cell
Endotoxin Level	Not test.
Form	Liquid or Lyophilized powder
Notes	Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
Bioactivity	Not Test
Expression Region	21-420aa
Lead Time	18-28 business days
Protein Length	Full Length of Mature Protein

Uniprot	B0XMA2
Gene Name	plyC
Research Area	Others
Sequence	LVAFPGAEGFGANAIGGRNGQVYVVTNLNDSGTGSLRDAVSATDRIVVFAVGGVIKISDRIVVSKRVTILGQTAPGDGITVYGNGWSFSNADDAIVRYIRIRMGKGGSSGKDALGIAEGNRMIFDHVSVSWGRDETFSINGDASNITVQNSIIAQGLETHSCGGLMQTDGGVSLFRNLYIDNKTRNPKVKGVNEFTNNVVYNWGGGGGYIAGDSAGQSYANIIGNYFISGPSTSVTAFTRGNANFHGYVQNNYYDPDKDGQLDGFELGVSSSNYGGVAIMSSKYNYPAVAYTMSPAEAVTYVTKYAGASKVRDSVDTQLIAQVQSWGTEGGLISDEATMGGPGTLNGGTPAKDTDGDGIPDEAEKQLGTDPNTNDSMKLHSSGYTYLEVWANSLVPSTYH

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.
Purity	Greater than 85% as determined by SDS-PAGE.
Storage	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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

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SKU	Supplier No.	Size	Your price	Quantity
BHP10510441	CSB-MP535237NGTc7	20ug	$138		Add to Cart

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