Recombinant Aspergillus niger 3-phytase A (phyA)
Product Specifications
Product Name Alternative
3 phytase A Myo-inositol hexakisphosphate phosphohydrolase A Myo-inositol-hexaphosphate 3-phosphohydrolase A
Abbreviation
Recombinant Aspergillus niger phyA protein
Gene Name
PhyA
UniProt
P34752
Expression Region
24-467aa
Organism
Aspergillus niger
Target Sequence
ASRNQSSCDTVDQGYQCFSETSHLWGQYAPFFSLANESVISPEVPAGCRVTFAQVLSRHGARYPTDSKGKKYSALIEEIQQNATTFDGKYAFLKTYNYSLGADDLTPFGEQELVNSGIKFYQRYESLTRNIVPFIRSSGSSRVIASGKKFIEGFQSTKLKDPRAQPGQSSPKIDVVISEASSSNNTLDPGTCTVFEDSELADTVEANFTATFVPSIRQRLENDLSGVTLTDTEVTYLMDMCSFDTISTSTVDTKLSPFCDLFTHDEWINYDYLQSLKKYYGHGAGNPLGPTQGVGYANELIARLTHSPVHDDTSSNHTLDSSPATFPLNSTLYADFSHDNGIISILFALGLYNGTKPLSTTTVENITQTDGFSSAWTVPFASRLYVEMMQCQAEQEPLVRVLVNDRVVPLHGCPVDALGRCTRDSFVRGLSFARSGGDWAECFA
Tag
N-terminal 6xHis-tagged
Type
In Stock Protein
Source
Yeast
Field of Research
Others
Relevance
Catalyzes the hydrolysis of inorganic orthophosphate from phytate.
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
Catalyzes the hydrolysis of inorganic orthophosphate from phytate.
Molecular Weight
50.8 kDa
References & Citations
"Crystal structure of phytase from Aspergillus ficuum at 2.5-A resolution."Kostrewa D., Gruninger-Leitch F., D'Arcy A., Broger C., Mitchell D., van Loon A.P.G.M.Nat. Struct. Biol. 4:185-190 (1997)
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
Full Length of Mature Protein
Available Sizes
Curated Selection
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