Recombinant Pinctada fucata N16.1 matrix protein

Product Specifications

Product Name Alternative

N16.1 matrix protein; N14#1

Abbreviation

UniProt

Q9TVT2

Expression Region

24-131aa

Organism

Pinctada fucata (Akoya pearl oyster) (Pinctada imbricata fucata)

Target Sequence

AYHKKCGRYSYCWIPYDIERDRRDNGGKKYCFCRYAWSPWQCNEEERYEWLRCGMRFYSLCCYTDDDNGNGNGNGNGNGLNYLKSLYGGYGNGNGEFREEYIDERYDN

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

May be specifically involved in the formation of the nacreous layer.

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

May be specifically involved in the formation of the nacreous layer.

Molecular Weight

28.9 kDa

References & Citations

An acidic matrix protein, Pif, is a key macromolecule for nacre formation.Suzuki M., Saruwatari K., Kogure T., Yamamoto Y., Nishimura T., Kato T., Nagasawa H.Science 325:1388-1390 (2009)

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.