Recombinant Hypocrea rufa Endo-beta-1,6-galactanase (6GAL)

DTTLTIDPTSNWGTWEGWGVSLAWWAKAFGNRDDLASVFFSRNNQAVNGQTLPGLGFNIVRYNAGACSNNSYDGSTMVVSPNIKPSRQMDGFWLDWASSDPSSSSWNWNVDANQRAMLQKAKANGANIFELFSNSPMWWMCNNHNPSGSGSSDNLQSWNYQNHAVYLADIAQHAQQSWRIQFQSVEAFNEPSSSWWTAEGTQEGCHFDVSTMATVIGYLNTELSSRGLSSFVASSDENTYDLAISTWQGFNSSTRNIVKRINVHGYQDGGGRRDTLYSLASQAGKRLWNSEYGDSDASGKSMYQNLLLDFTWLHPTAWVYWQAIDGAGWGLIVGDNDNLTLSSASTKYFVLAQLTRHIRQGMQILTTPDVNTAVAYDAGSQKLVIVTANWGSAQTITFDLTRARTAGSNGATVPRWSTQTGGGDQYRSYTDTKINNGKFSASFSSGQVQTFEVSGVVLQ

Hydrolyzes galactooligomers with a degree of polymerization higher than 3. Hydrolyzes radish root arabinogalactan-protein. Does not hydrolyze dextran, arabinan, starch, laminarin, beta-1,4- and beta-1,3-galactans, larch wood arabinogalactan or acid-insoluble polygalacturonic acid.

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.

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.

Hydrolyzes galactooligomers with a degree of polymerization higher than 3. Hydrolyzes radish root arabinogalactan-protein. Does not hydrolyze dextran, arabinan, starch, laminarin, beta-1,4- and beta-1,3-galactans, larch wood arabinogalactan or acid-insoluble polygalacturonic acid.

"Molecular cloning and expression in Escherichia coli of a Trichoderma viride endo-beta- (1-->6) -galactanase gene." Kotake T., Kaneko S., Kubomoto A., Haque M.A., Kobayashi H., Tsumuraya Y. Biochem. J. 377:749-755 (2004)

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.