Recombinant Bacillus thuringiensis subsp. kurstaki Pesticidal crystal protein cry1Ab (cry1Ab), partial

Product Specifications

Product Name Alternative

130KDA crystal protein; Crystaline entomocidal protoxinInsecticidal delta-endotoxin CryIA (b)

Abbreviation

Recombinant Bacillus thuringiensis subsp. kurstaki cry1Ab protein, partial

Gene Name

Cry1Ab

UniProt

P0A370

Expression Region

1022-1155aa

Organism

Bacillus thuringiensis subsp. kurstaki

Target Sequence

HEIENNTDELKFSNCVEEEVYPNNTVTCNDYTATQEEYEGTYTSRNRGYDGAYESNSSVPADYASAYEEKAYTDGRRDNPCESNRGYGDYTPLPAGYVTKELEYFPETDKVWIEIGETEGTFIVDSVELLLMEE

Tag

N-terminal 6xHis-SUMO-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

31.3 kDa

References & Citations

Characterization of Bacillus thuringiensis subsp. kurstaki strain S93 effective against the Fall armyworm, Spodoptera frugiperda and cloning of a cry1Ab gene.Silva-Werneck J.O., De-Souza M.T., Dias J.M.C.S., Ribeiro B.M.Can. J. Microbiol. 45:464-471 (1999)

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.