Recombinant Mycoplasma pneumoniae Putative Xaa-Pro aminopeptidase (pepP)
Product Specifications
Product Name Alternative
Short name: X-Pro aminopeptidase Alternative name (s) : Aminoacylproline aminopeptidase Aminopeptidase P Short name: APP
Abbreviation
Recombinant Mycoplasma pneumoniae pepP protein
Gene Name
PepP
UniProt
P75313
Expression Region
1-354aa
Organism
Mycoplasma pneumoniae (strain ATCC 29342 / M129)
Target Sequence
MHNELQQKLAVLHKLLQDNKADAILIGSDQNRFWLTGFPSSAGWLVVHKQRVNLFIDGRYFEAAKTAIDPLVKVELFTTYKQVKALCEQVGVKHLLIEGDYLTFNYQNFIKELCAQYTVINAQEIRRQKLPSEILAIEKVVEITRKVAVKLKRFIQPGMTELFIAQWITDQLVKAGGAKNSFDPIVATGKNGANPHHKPSKLKVKSGDFVTCDFGTIYNGYCSDITRTFLVGKKPNNEVLLKAYKKVDEANMAGINAANTQLTGAEVDKVCRDIIEASEFKDYFVHSTGHGVGLDIHEMPNVSTSYNKLLCENAVITIEPGIYIPSVGGIRIEDMVLVKDHKSVWLSAKIPRAF
Tag
N-terminal 6xHis-SUMO-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Microbiology
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
55.6 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.
Protein Length
Full Length
Available Sizes
Frequently Asked Questions
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