Recombinant Rhodobacter capsulatus 4-coumarate--CoA ligase (pcl)

Product Specifications

Product Name Alternative

(4CL) (4-coumaroyl-CoA synthase)

Abbreviation

Recombinant Rhodobacter capsulatus pcl protein

Gene Name

Pcl

UniProt

O69140

Expression Region

1-384aa

Organism

Rhodobacter capsulatus (strain ATCC BAA-309 / NBRC 16581 / SB1003)

Target Sequence

MVRRLLISLIRAEARRGRNQILPEAAFTGDPRIDEEGLGFDSLARLDLIGAVRDFFDLSRTGIEDYVYVEPTLQGWIDRIMQHFDLLAARSETAQAVFRTSGSTGTPKPIPHPWPKLMREAASMARDQGLVPAPGGAVIGLVPAHHLFGCLFTALLPELAGAALRDLTAAPPASALRTAQPGDLIIATPHLWAHLGAAGAFPPGLRGVSSGAPMPDALWHSLLAAGLEDLTEVYGASETGGIGLRRAPGAAFTLLPFLSRSADDGISDGPAPLPLQDRLRWTGPVRFVIEGRLDQALQVGGVNVRLGHVKSVLEAEPGVEALALRLGGDRLKAFVVCAADAEAGLEARLRARAEAGLDAPARPQHYRFGRALPLTREGKARDWD

Tag

N-terminal 10xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Converts p-coumaric acid into p-coumaryl CoA. This is necessary for the activation of the photoactive yellow protein (PYP) chromophore.

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

47.0 kDa

References & Citations

"Complete genome sequence of the photosynthetic purple nonsulfur bacterium Rhodobacter capsulatus SB 1003." Strnad H., Lapidus A., Paces J., Ulbrich P., Vlcek C., Paces V., Haselkorn R. J. Bacteriol. 192:3545-3546 (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.