Recombinant Ralstonia pickettii Poly (3-hydroxybutyrate) depolymerase

Product Specifications

Product Name Alternative

Poly (3-hydroxybutyrate) depolymerase; PHB depolymerase; EC 3.1.1.75

Abbreviation

Recombinant Ralstonia pickettii Poly (3-hydroxybutyrate) depolymerase protein

UniProt

P12625

Expression Region

28-488aa

Organism

Ralstonia pickettii (Burkholderia pickettii)

Target Sequence

ATAGPGAWSSQQTWAADSVNGGNLTGYFYWPASQPTTPNGKRALVLVLHGCVQTASGDVIDNANGAGFNWKSVADQYGAVILAPNATGNVYSNHCWDYANASPSRTAGHVGVLLDLVNRFVTNSQYAIDPNQVYVAGLSSGGGMTMVLGCIAPDIFAGIGINAGPPPGTTTAQIGYVPSGFTATTAANKCNAWAGSNAGKFSTQIAGAVWGTSDYTVAQAYGPMDAAAMRLVYGGNFTQGSQVSISGGGTNTPYTDSNGKVRTHEISVSGMAHAWPAGTGGDNTNYVDATHINYPVFVMDYWVKNNLRAGSGTGQAGSAPTGLAVTATTSTSVSLSWNAVANASSYGVYRNGSKVGSATATAYTDSGLIAGTTYSYTVTAVDPTAGESQPSAAVSATTKSAFTCTATTASNYAHVQAGRAHDSGGIAYANGSNQSMGLDNLFYTSTLAQTAAGYYIVGNCP

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

This protein degrades water-insoluble and water-soluble PHB to monomeric D--3-hydroxybutyrate.

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.

Molecular Weight

50.9 kDa

References & Citations

"Proposed acquisition of an animal protein domain by bacteria." Bork P., Doolittle R.F. Proc. Natl. Acad. Sci. U.S.A. 89:8990-8994 (1992)

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.