Recombinant Haliotis laevigata Perlwapin

Product Specifications

Product Name Alternative

; Perlwapin

Abbreviation

Recombinant Haliotis laevigata Perlwapin protein

UniProt

P84811

Expression Region

1-134aa

Organism

Haliotis laevigata (Smooth Australian abalone)

Target Sequence

YGPNLPGCPPGPYPRICARYCHSDRECKAGYYCCNTGCLNICVPKPKPGLCPAIRPGPCKGNVCSNDQDCPGNQKCCGKPGCRRCYRPEKPGSCPPRKYDAGVCVIYCVGDFDCPGNEKCCGSCPRRCEKPCFD

Tag

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

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Inhibits growth of calcium carbonate crystals. May inhibit growth of certain crystallographic planes in the mineral phase of nacre in the shell.

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

Inhibits growth of calcium carbonate crystals. May inhibit growth of certain crystallographic planes in the mineral phase of nacre in the shell.

Molecular Weight

19.5 kDa

References & Citations

"Perlwapin, an abalone nacre protein with three four-disulfide core (whey acidic protein) domains, inhibits the growth of calcium carbonate crystals."Treccani L., Mann K., Heinemann F., Fritz M.Biophys. J. 91:2601-2608 (2006)

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.