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.
Protein Length
Partial
Available Sizes
Curated Selection
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