Recombinant Mycoplasma pneumoniae Putative proline iminopeptidase (pip)

Product Specifications

Product Name Alternative

Prolyl aminopeptidase Short name: PAP

Abbreviation

Recombinant Mycoplasma pneumoniae pip protein

Gene Name

Pip

UniProt

P75092

Expression Region

1-309aa

Organism

Mycoplasma pneumoniae (strain ATCC 29342 / M129)

Target Sequence

MNTSPKQSGYLKVGNGHEVYFWTAGNPQGKSALYVHGGPGSGTDAGCLKYFDLDTTYVILLDQRGCGQSKAVNPLLHNTTQDLVGDLEALRQHLKLERWTLFGGSWGSTLALVYAITHPQVVEQVFLRALFLGREQDWAEMLLGLGKLFYPYEHQTLLKAIPQACRTDFTKFTNYFYEVLQGNDSALKTQLANAWVKWENTLLSPISYVKDEKAEDANFTFKLALLECHYAKHHSFLKPNFILENVAVLKDKPVHLIHGRFDLVCPLSQALELKRALPTLNLYVTNNAGHSGSDPNNLTTIKHLLKTQL

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Microbiology

Relevance

Specifically catalyzes the removal of N-terminal proline residues from peptides.

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

Specifically catalyzes the removal of N-terminal proline residues from peptides.

Molecular Weight

50.7 kDa

References & Citations

"Complete sequence analysis of the genome of the bacterium Mycoplasma pneumoniae."Himmelreich R., Hilbert H., Plagens H., Pirkl E., Li B.-C., Herrmann R.Nucleic Acids Res. 24:4420-4449 (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.