Recombinant Chicken Lysozyme C (LYZ), Biotinylated

Product Specifications

Product Name Alternative

(1,4-beta-N-acetylmuramidase C) (Allergen Gal d IV) (allergen Gal d 4)

Abbreviation

Recombinant Chicken LYZ protein, Biotinylated

Gene Name

LYZ

UniProt

P00698

Expression Region

19-147aa

Organism

Gallus gallus (Chicken)

Target Sequence

KVFGRCELAAAMKRHGLDNYRGYSLGNWVCAAKFESNFNTQATNRNTDGSTDYGILQINSRWWCNDGRTPGSRNLCNIPCSALLSSDITASVNCAKKIVSDGNGMNAWVAWRNRCKGTDVQAWIRGCRL

Tag

N-terminal MBP-tagged and C-terminal 6xHis-Avi-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Cardiovascular

Relevance

Lysozymes have primarily a bacteriolytic function; those in tissues and body fluids are associated with the monocyte-macrophage system and enhance the activity of immunoagents. Has bacteriolytic activity against M.luteus.

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

62.1 kDa

References & Citations

"Molecular characterization of goose- and chicken-type lysozymes in emu (Dromaius novaehollandiae) : evidence for extremely low lysozyme levels in emu egg white." Maehashi K., Matano M., Irisawa T., Uchino M., Kashiwagi Y., Watanabe T. Gene 492:244-249 (2012)

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.