Recombinant Aspergillus japonicus Superoxide dismutase [Cu-Zn] (sodC), partial

Product Specifications

Product Name Alternative

SodC; Superoxide dismutase [Cu-Zn]; EC 1.15.1.1; Fragment

Abbreviation

Recombinant Aspergillus japonicus sodC protein, partial

Gene Name

SodC

UniProt

Q12548

Expression Region

1-120aa

Organism

Aspergillus japonicus

Target Sequence

NSSSVPLHGFHVHALGDTTNGCMSTGPHFNPTGKEHGAPQDENRHAGDLGNITAGADGVANVNVSDSQIPLTGAHSIIGRAVVVHADPDDLGKGGHELSKTTGNSNSSMDSCAHGIQGIL

Tag

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

Type

Developed Protein

Source

E.coli

Field of Research

Cancer

Relevance

Destroys radicals which are normally produced within the cells and which are toxic to biological systems.

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

Destroys radicals which are normally produced within the cells and which are toxic to biological systems.

Molecular Weight

19.6 kDa

References & Citations

"Cloning and characterization of a copper/zinc-superoxide dismutase gene from Aspergillus japonicus." Lin C.T., Lin M.T., Sheu D.C., Duan K.J. Taiwania 39:73-79 (1994)

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.