Recombinant Rickettsia conorii Putative N-acetylmuramoyl-L-alanine amidase RC0497 (RC0497)
Product Specifications
Product Name Alternative
RC0497; Putative N-acetylmuramoyl-L-alanine amidase RC0497; EC 3.5.1.28
Abbreviation
Recombinant Rickettsia conorii RC0497 protein
Gene Name
RC0497
UniProt
Q92IC3
Expression Region
1-267aa
Organism
Rickettsia conorii (strain ATCC VR-613 / Malish 7)
Target Sequence
MSKSKAIENNGISNTNSPNGKYMAPRPEGVKPTCVVITYSVSKDIKAVREVLDERGASVHYIIDKDGTQKEYHNDLTDQAFYAGKSSWKGEVGVNKFGIGVMLINDAKSDFPAEQIGKLKEFLKDVTERYPNLDLKHDLVGLGEVTVNREGNAHIAPGSKFPWKELAEAGFGRYFETTQEQKSKLLLSLDSTGEKVNTLQENLKEYGYGVESTSTFDQFTQQAVRVFNDRYGTGLPNEEPPVSWTEAGQDVLSQLLGQTVLEQTENA
Tag
N-terminal 6xHis-SUMO-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
Hydrolyzes the link between N-acetylmuramoyl residues and L-amino acid residues in certain cell-wall glycopeptides.
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.
Molecular Weight
45.6 kDa
References & Citations
"Mechanisms of evolution in Rickettsia conorii and R. prowazekii."Ogata H., Audic S., Renesto-Audiffren P., Fournier P.-E., Barbe V., Samson D., Roux V., Cossart P., Weissenbach J., Claverie J.-M., Raoult D.Science 293:2093-2098 (2001)
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
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