Recombinant Zea mays (Maize) Sucrose synthase 1 (SH-1), partial

Product Specifications

Product Name Alternative

Shrunken-1 Sucrose-UDP glucosyltransferase 1

Abbreviation

Recombinant Zea mays SH-1 protein, partial

Gene Name

SH-1

UniProt

P04712

Expression Region

555-802aa

Organism

Zea mays (Maize)

Target Sequence

NSEHKFVLKDKKKPIIFSMARLDRVKNMTGLVEMYGKNARLRELANLVIVAGDHGKESKDREEQAEFKKMYSLIDEYKLKGHIRWISAQMNRVRNGELYRYICDTKGAFVQPAFYEAFGLTVIESMTCGLPTIATCHGGPAEIIVDGVSGLHIDPYHSDKAADILVNFFDKCKADPSYWDEISQGGLQRIYEKYTWKLYSERLMTLTGVYGFWKYVSNLERRETRRYIEMFYALKYRSLASQVPLSFD

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Sucrose-cleaving enzyme that provides UDP-glucose and fructose for various metabolic pathways. Most active in the sink tissues where it is responsible for the breakdown of the arriving 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

Sucrose-cleaving enzyme that provides UDP-glucose and fructose for various metabolic pathways. Most active in the sink tissues where it is responsible for the breakdown of the arriving sucrose.

Molecular Weight

44.8 kDa

References & Citations

"Structure of the sucrose synthase gene on chromosome 9 of Zea mays L."Werr W., Frommer W.-B., Maas C., Starlinger P.EMBO J. 4:1373-1380 (1985)

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.