Recombinant Avena sativa Endochitinase, partial

Product Specifications

Product Name Alternative

Endochitinase; EC 3.2.1.14; Fragments

Abbreviation

Recombinant Avena sativa Endochitinase protein, partial

UniProt

P86181

Expression Region

1-200aa

Organism

Avena sativa (Oat)

Target Sequence

VSSVISSSLFEKMLLHRGFYTYDAFIAAAKSFPAFATTGSTDVRKREVAAFLAQTSHETTGGWPTAPDGPYELGSTSDYFGRGPIQISYNYNYGAAGKAIGVDLLRNPDLVTSDNTVEFKTALWFWMTPQSPKPSSHDVITGRWSPSSTDKAAGRVPGYGVLTNIIDGGVECGKGQESHVADRIGYYKDNLDCYNQKPFA

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

This protein functions as a defense against chitin-containing fungal pathogens.

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

This protein functions as a defense against chitin-containing fungal pathogens.

Molecular Weight

25.7 kDa

References & Citations

"Oat (Avena sativa) seed extract as an antifungal food preservative through the catalytic activity of a highly abundant class I chitinase." Sorensen H.P., Madsen L.S., Petersen J., Andersen J.T., Hansen A.M., Beck H.C. Appl. Biochem. Biotechnol. 160:1573-1584 (2010)

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.