Recombinant Bacillus thuringiensis subsp. Pesticidal crystal protein cry1Ac (cry1Ac), partial
Product Specifications
Product Name Alternative
133KDA crystal protein; Crystaline entomocidal protoxinInsecticidal delta-endotoxin CryIA (c)
Abbreviation
Recombinant Bacillus thuringiensis subsp. kurstaki cry1Ac protein, partial
Gene Name
Cry1Ac
UniProt
P05068
Expression Region
972-1178aa
Organism
Bacillus thuringiensis subsp. kurstaki
Target Sequence
LYDARNVIKNGDFNNGLSCWNVKGHVDVEEQNNQRSVLVVPEWEAEVSQEVRVCPGRGYILRVTAYKEGYGEGCVTIHEIENNTDELKFSNCVEEEIYPNNTVTCNDYTVNQEEYGGAYTSRNRGYNEAPSVPADYASVYEEKSYTDGRRENPCEFNRGYRDYTPLPVGYVTKELEYFPETDKVWIEIGETEGTFIVDSVELLLMEE
Tag
N-terminal GST-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
Promotes colloidosmotic lysis by binding to the midgut epithelial cells of many lepidopteran larvae.
Endotoxin
Not test
Purity
Greater than 90% as determined by SDS-PAGE.
Activity
Not Test
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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.
Function
Promotes colloidosmotic lysis by binding to the midgut epithelial cells of many lepidopteran larvae.
Molecular Weight
50.8 kDa
References & Citations
Characterized full-length and truncated plasmid clones of the crystal protein of Bacillus thuringiensis subsp. kurstaki HD-73 and their toxicity to Manduca sexta.Adang M.J., Staver M.J., Rocheleau T.A., Leighton J., Barker R.F., Thompson D.V.Gene 36:289-300 (1985)
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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
Protein Length
Partial
Available Sizes
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