Recombinant Lecanicillium psalliotae Alkaline serine protease ver112
Product Specifications
Product Name Alternative
Alkaline serine protease ver112; EC 3.4.21.-
Abbreviation
Recombinant Lecanicillium psalliotae Alkaline serine protease ver112 protein
UniProt
Q68GV9
Expression Region
103-382aa
Organism
Lecanicillium psalliotae (Verticillium psalliotae)
Target Sequence
AITQQQGATWGLTRISHRARGSTAYAYDTSAGAGACVYVIDTGVEDTHPDFEGRAKQIKSYASTARDGHGHGTHCAGTIGSKTWGVAKKVSIFGVKVLDDSGSGSLSNIVAGMDFVASDRQSRNCPRRTVASMSLGGGYSAALNQAAARLQSSGVFVAVAAGNDNRDAANTSPASEPTVCTVGATDSNDVRSTFSNYGRVVDIFAPGTSITSTWIGGRTNTISGTSMATPHIAGLAAYLFGLEGGSAGAMCGRIQTLSTKNVLTSIPSGTVNYLAFNGAT
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Others
Relevance
Serine protease which can degrade the nematode cuticle.
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
Serine protease which can degrade the nematode cuticle.
Molecular Weight
36.0 kDa
References & Citations
"The crystal structures of two cuticle-degrading proteases from nematophagous fungi and their contribution to infection against nematodes." Liang L., Meng Z., Ye F., Yang J., Liu S., Sun Y., Guo Y., Mi Q., Huang X., Zou C., Rao Z., Lou Z., Zhang K.Q. FASEB J. 24:1391-1400 (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.
Protein Length
Full Length of Mature Protein
Available Sizes
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