Recombinant Actinoplanes utahensis Aculeacin-A acylase (aac), partial

Product Specifications

Product Name Alternative

Aculeacin-A acylase small subunit Aculeacin-A acylase large subunit

Abbreviation

Recombinant Actinoplanes utahensis aac protein, partial

Gene Name

Aac

UniProt

P29958

Expression Region

35-214aa

Organism

Actinoplanes utahensis

Target Sequence

GGYAALIRRASYGVPHITADDFGSLGFGVGYVQAEDNICVIAESVVTANGERSRWFGATGPDDADVRTTSSTQAIDDRVAERLLEGPRDGVRAPCDDVRDQMRGFVAGYNHFLRRTGVHRLTDPACRGKAWVRPLSEIDLWRTSWDSMVRAGSGALLDGIVAATPPTAAGPASAPEAPDA

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Catalyzes the hydrolysis of the palmitoyl moiety of the antifungal antibiotic, aculeacin-A, giving a hexapeptide moiety and a long chain fatty acid.

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 the palmitoyl moiety of the antifungal antibiotic, aculeacin-A, giving a hexapeptide moiety and a long chain fatty acid.

Molecular Weight

35.1 kDa

References & Citations

"Cloning and sequencing of the aculeacin A acylase-encoding gene from Actinoplanes utahensis and expression in Streptomyces lividans." Inokoshi J., Takeshima H., Ikeda H., Omura S.Gene 119:29-35 (1992)

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.