Recombinant Hesperocyparis arizonica Pectate lyase 1

Product Specifications

Product Name Alternative

Major pollen allergen Cup a 1 Allergen: Cup a 1

Abbreviation

Recombinant Hesperocyparis arizonica Pectate lyase 1 protein

UniProt

Q9SCG9

Expression Region

22-367aa

Organism

Hesperocyparis arizonica (Arizona cypress) (Cupressus arizonica)

Target Sequence

DNPIDSCWRGDSNWDQNRMKLADCVVGFGSSTMGGKGGEIYTVTSSEDNPVNPTPGTLRYGATREKALWIIFSQNMNIKLQMPLYVAGYKTIDGRGADVHLGNGGPCLFMRKASHVILHGLHIHGCNTSVLGDVLVSESIGVEPVHAQDGDAITMRNVTNAWIDHNSLSDCSDGLIDVTLGSTGITISNNHFFNHHKVMLLGHDDTYDDDKSMKVTVAFNQFGPNAGQRMPRARYGLVHVANNNYDQWNIYAIGGSSNPTILSEGNSFTAPNESYKKEVTKRIGCETTSACANWVWRSTRDAFTNGAYFVSSGKAEDTNIYNSNEAFKVENGNAAPQLTQNAGVVA

Tag

N-terminal 10xHis-GST-tagged and C-terminal Myc-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Allergen

Relevance

Has pectate lyase activity.

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

Has pectate lyase activity.

Molecular Weight

65.1 kDa

References & Citations

"Molecular cloning of major allergen from Cupressus arizonica pollen: Cup a 1."Aceituno E., Del Pozo V., Minguez A., Arrieta I., Cortegano I., Cardaba B., Gallardo S., Rojo M., Palomino P., Lahoz C.Clin. Exp. Allergy 30:1750-1758 (2000)

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.