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 10xHis-tagged and C-terminal Myc-tagged
Type
Developed Protein
Source
Baculovirus
Field of Research
Others
Relevance
This protein functions as a defense against chitin-containing fungal pathogens.
Endotoxin
Not test
Purity
Greater than 90% 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.
Protein Length
Partial
Available Sizes
Curated Selection
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