Recombinant Aspergillus flavus Probable pectate lyase A (plyA)

SKU: B8NE46

Size: 100ug. Other sizes are also available.

Activity: Not tested

Research Areas: Others

Uniprot ID: B8NE46

Gene Names: plyA

Alternative Name(s):

Abbreviation: Recombinant Aspergillus flavus plyA protein

Organism: Aspergillus flavus (strain ATCC 200026 / FGSC A1120 / NRRL 3357 / JCM 12722 / SRRC 167)

Source: Yeast

Expression Region: 21-321aa

Protein Length: Full Length of Mature Protein

Tag Info: C-terminal 6xHis-tagged

Target Protein Sequence: APTKTIGKRAAITDVAHGYASQNGGTTGGAGGTTTTVSSYAQFTEAVSSDDAKIVIVDGTITETADQVKVGSNTSIIGKDANAILEGFGLLVKEKENVIIRNLGVKKVLADNGDAIGVQYSNNVWIDHCDVSSDRDHDKDYYDGLIDLTHAADYVTVSNTFVHDHWKAMLFGHSDSNGDEDTGHLRITVNNNYLNNLNSRGPSFRFGTGHLYNNYYLDVSDGINTRQGAQLLVEGNVWSGGKKPLYSTDDGYAVARDNDFGDGENTAPEGTLTSVPYEYDLLAASAVKDAVVGTAGQTLTF

MW: 33.6 kDa

Purity: Greater than 90% 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: 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.

Reference: "Genome sequence of Aspergillus flavus NRRL 3357, a strain that causes aflatoxin contamination of food and feed." Nierman W.C., Yu J., Fedorova-Abrams N.D., Losada L., Cleveland T.E., Bhatnagar D., Bennett J.W., Dean R., Payne G.A. Genome Announc. 3: E0016815-E0016815(2015)

Function: