Recombinant Lysobacter enzymogenes Lysyl endopeptidase

Product Specifications

Product Name Alternative

Lys-C

Abbreviation

Recombinant Lysobacter enzymogenes Lysyl endopeptidase protein

UniProt

Q7M135

Expression Region

1-269aa

Organism

Lysobacter enzymogenes

Target Sequence

GVSGSCNIDVVCPEGNGHRDVIRSVAAYSKQGTMWCTGSLVNNSANDKKMYFLTANHCGMTTAAIASSMVVYWNYQNSTCRAPGSSSSGANGDGSLAQSQTGAVVRATNAASDFTLLELNTAANPAYNLFWAGWDRRDQNFAGATAIHHPNVAEKRISHSTVATEISGYNGATGTSHLHVFWQASGGVTEPGSSGSPIYSPEKRVLGQLHGGPSSCSATGADRSDYYGRVFTSWTGGGTSATRLSDWLDAAGTGAQFIDGLDSTGTPPV

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

Yeast

Field of Research

Others

Relevance

Highly specific endopeptidase that hydrolyzes lysyl bonds including the Lys-Pro bond.

Endotoxin

Not test

Purity

Greater than 85% 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

Highly specific endopeptidase that hydrolyzes lysyl bonds including the Lys-Pro bond.

Molecular Weight

30 kDa

References & Citations

"Atomic resolution structure of a lysine-specific endoproteinase from Lysobacter enzymogenes suggests a hydroxyl group bound to the oxyanion hole." Asztalos P., Muller A., Holke W., Sobek H., Rudolph M.G. Acta Crystallogr. D Biol. Crystallogr. 70:1832-1843 (2014)

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.