Recombinant Streptomyces albus Valine dehydrogenase (vdh)

SKU: O69056

Size: 100ug. Other sizes are also available.

Activity: Not tested

Research Areas: Others

Uniprot ID: O69056

Gene Names: vdh

Alternative Name(s): ValDH

Abbreviation: Recombinant Streptomyces albus vdh protein

Organism: Streptomyces albus (strain ATCC 21838 / DSM 41398 / FERM P-419 / JCM 4703 / NBRC 107858)

Source: E.coli

Expression Region: 2-364aa

Protein Length: Full Length of Mature Protein

Tag Info: C-terminal 6xHis-tagged

Target Protein Sequence: TDVTGAPADVLHTLFHSDQGGHEQVVLCQDRASGLKAVIALHSTALGPALGGTRFYPYANEAEAVADALNLARGMSYKNAMAGLEHGGGKAVIIGDPEQIKSEELLLAYGRFVASLGGRYVTACDVGTYVADMDVVARECRWTTGRSPENGGAGDSSVLTSFGVYQGMRAAAQHLWGDPTLRDRTVGIAGVGKVGHHLVEHLLAEGAHVVVTDVRKDVVRSLTERHPSVVAVADTDALIRVENLDIYAPCALGGALNDETVPVLTAKVVCGAANNQLAHPGVEKDLADRGILYAPDYVVNAGGVIQVADELHGFDFDRCKAKAAKIYDTTLAIFARAKEDGIPPAAAADRIAEQRMAEARARR

MW: 45.2 kDa

Purity: Greater than 95% as determined by SDS-PAGE.

Endotoxin: Not test

Biological_Activity:

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.

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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.

Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.

Relevance: Oxidative deamination of branched-chain amino acids. Oxidizes L-valine and L-alpha-aminobutyric acid efficiently, and L-alanine and L-isoleucine less efficiently. D-valine and L-glutamate were not substrates for the enzyme. The catabolism of valine is the major source of fatty acid precursors for macrolide biosynthesis and a vital source of antibiotic precursors.

Reference:

Function: