Recombinant Phanerochaete chrysosporium Cellobiose dehydrogenase (CDH-1), partial

Product Specifications

Product Name Alternative

Cellobiose-quinone oxidoreductase

Abbreviation

Recombinant Phanerochaete chrysosporium CDH-1 protein, partial

Gene Name

CDH-1

UniProt

Q01738

Expression Region

19-208aa

Organism

Phanerochaete chrysosporium (White-rot fungus) (Sporotrichum pruinosum)

Target Sequence

QSASQFTDPTTGFQFTGITDPVHDVTYGFVFPPLATSGAQSTEFIGEVVAPIASKWIGIALGGAMNNDLLLVAWANGNQIVSSTRWATGYVQPTAYTGTATLTTLPETTINSTHWKWVFRCQGCTEWNNGGGIDVTSQGVLAWAFSNVAVDDPSDPQSTFSEHTDFGFFGIDYSTAHSANYQNYLNGDSG

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Signal Transduction

Relevance

Degrades both lignin and cellulose. Oxidizes cellobiose to cellobionolactone.

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

Degrades both lignin and cellulose. Oxidizes cellobiose to cellobionolactone.

Molecular Weight

36.3 kDa

References & Citations

"Cloning of a cDNA encoding cellobiose dehydrogenase, a hemoflavoenzyme from Phanerochaete chrysosporium."Li B., Nagalla S.R., Renganathan V.Appl. Environ. Microbiol. 62:1329-1335 (1996)

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.