Recombinant Pinctada fucata N16.1 matrix protein
Product Specifications
Product Name Alternative
N16.1 matrix protein; N14#1
Abbreviation
Recombinant Pinctada fucata N16.1 matrix protein
UniProt
Q9TVT2
Expression Region
24-131aa
Organism
Pinctada fucata (Akoya pearl oyster) (Pinctada imbricata fucata)
Target Sequence
AYHKKCGRYSYCWIPYDIERDRRDNGGKKYCFCRYAWSPWQCNEEERYEWLRCGMRFYSLCCYTDDDNGNGNGNGNGNGLNYLKSLYGGYGNGNGEFREEYIDERYDN
Tag
N-terminal 6xHis-tagged
Type
Developed Protein
Source
Yeast
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
14.9 kDa
References & Citations
A new matrix protein family related to the nacreous layer formation of Pinctada fucata.Samata T., Hayashi N., Kono M., Hasegawa K., Horita C., Akera S.FEBS Lett. 462:225-229 (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.
Protein Length
Full Length of Mature Protein
Available Sizes
Curated Selection
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