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.
Protein Length
Full Length
Available Sizes
Frequently Asked Questions
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