Recombinant Bradyrhizobium sp. Formamidase (amiF)

Product Specifications

Product Name Alternative

Formamide amidohydrolase

Abbreviation

Recombinant Bradyrhizobium sp. amiF protein

Gene Name

AmiF

UniProt

A4Z3G9

Expression Region

1-337aa

Organism

Bradyrhizobium sp. (strain ORS278)

Target Sequence

MNGLGGLNKSEHGVVIGLVQLQLPVVVTKEDLAKQTEKIVWMVGKARRNLGTMDLVVFPEYSLHGLSMDTNPEIMCRLDGPEVAAFKQACIDNKIWGCFSIMEYNPDGNPYNSGLIIDSNGEIKLYYRKLHPWIPVEPWEPGDLGIPVIEGPRGAKIALIICHDGMFPEMARECAYKGAEIMIRTAGYTAPIRDSWRFTNQANAFQNLMVTANVCMCGSDGSFDSMGEGMIVNFDGSILAHGTTGRADEIITAEVRPDLVREARIGWGVENNIYQLWHRGYVAVKGGAMDCPYTFMHDMVAGTYRLPWEDQVKITDGTSCGFPAPTRVFGKMAKAAE

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Microbiology

Relevance

Is an aliphatic amidase with a restricted substrate specificity, as it only hydrolyzes formamide.

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

Is an aliphatic amidase with a restricted substrate specificity, as it only hydrolyzes formamide.

Molecular Weight

39.2 kDa

References & Citations

"Legumes symbioses: absence of nod genes in photosynthetic bradyrhizobia."Giraud E., Moulin L., Vallenet D., Barbe V., Cytryn E., Avarre J.-C., Jaubert M., Simon D., Cartieaux F., Prin Y., Bena G., Hannibal L., Fardoux J., Kojadinovic M., Vuillet L., Lajus A., Cruveiller S., Rouy Z. Sadowsky M.Science 316:1307-1312 (2007)

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.