Recombinant Human Aminoacylase-1 (ACY1)
Product Specifications
Product Name Alternative
N-acyl-L-amino-acid amidohydrolase
Abbreviation
Recombinant Human ACY1 protein
Gene Name
ACY1
UniProt
Q03154
Expression Region
1-408aa
Organism
Homo sapiens (Human)
Target Sequence
MTSKGPEEEHPSVTLFRQYLRIRTVQPKPDYGAAVAFFEETARQLGLGCQKVEVAPGYVVTVLTWPGTNPTLSSILLNSHTDVVPVFKEHWSHDPFEAFKDSEGYIYARGAQDMKCVSIQYLEAVRRLKVEGHRFPRTIHMTFVPDEEVGGHQGMELFVQRPEFHALRAGFALDEGIANPTDAFTVFYSERSPWWVRVTSTGRPGHASRFMEDTAAEKLHKVVNSILAFREKEWQRLQSNPHLKEGSVTSVNLTKLEGGVAYNVIPATMSASFDFRVAPDVDFKAFEEQLQSWCQAAGEGVTLEFAQKWMHPQVTPTDDSNPWWAAFSRVCKDMNLTLEPEIMPAATDNRYIRAVGVPALGFSPMNRTPVLLHDHDERLHEAVFLRGVDIYTRLLPALASVPALPSDS
Tag
N-terminal GST-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Signal Transduction
Relevance
Involved in the hydrolysis of N-acylated or N-acetylated amino acids (except L-aspartate) .
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
Involved in the hydrolysis of N-acylated or N-acetylated amino acids (except L-aspartate) .
Molecular Weight
72.9 kDa
References & Citations
"The nucleotide sequence of human aminoacylase-1." Mitta M., Kato I., Tsunasawa S. Biochim. Biophys. Acta 1174:201-203 (1993)
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
Curated Selection
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