Recombinant Bacillus sp. Levanase, partial
Product Specifications
Product Name Alternative
2,6-beta-D-fructan fructanohydrolase Endo-levanase
Abbreviation
Recombinant Bacillus sp. Levanase protein, partial
UniProt
O31411
Expression Region
451-579aa
Organism
Bacillus sp. (strain L7)
Target Sequence
LPWNDLGHVWSGSAVADTTNASGLFGSSGGKGLIAYYTSYNPDRHNGNQKIGLAYSTDRGRTWKYSEEHPVVIENPGKTGEDPGGWDFRDPKVVRDEANNRWVMVVSGGDHIRLFTSTNLLNWTLTDQF
Tag
N-terminal 6xHis-tagged
Type
Developed Protein
Source
Yeast
Field of Research
Microbiology
Relevance
Catalyzes the hydrolysis of levan with endo-type specificity. The products of levan hydrolysis are a mixture of fructose and a series of fructooligosaccharides up to 12-mer, with levantriose being the major oligosaccharide obtained. Is not active towards sucrose.
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 levan with endo-type specificity. The products of levan hydrolysis are a mixture of fructose and a series of fructooligosaccharides up to 12-mer, with levantriose being the major oligosaccharide obtained. Is not active towards sucrose.
Molecular Weight
16.3 kDa
References & Citations
"Characterization of a novel endo-levanase and its gene from Bacillus sp. L7."Miasnikov A.N.FEMS Microbiol. Lett. 154:23-28 (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
Partial
Available Sizes
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