Recombinant Sphingobium sp. Beta-etherase (ligE)
Product Specifications
Product Name Alternative
(Beta-aryl ether cleaving enzyme)
Abbreviation
Recombinant Sphingobium sp. ligE protein
Gene Name
LigE
UniProt
P27457
Expression Region
2-281aa
Organism
Sphingobium sp. (strain NBRC 103272 / SYK-6)
Target Sequence
ARNNTITLYDLQLESGCTISPYVWRTKYALKHKGFDIDIVPGGFTGILERTGGRSERVPVIVDDGEWVLDSWVIAEYLDEKYPDRPMLFEGPTQKNLMKFLDNWLWSTAVGPWFRCYILDYHDLSLPQDRDYVRWSREQWFLGGQRLEDVQAGREDRLPLVPPTLEPFRRILAETKWLGGDQPNFADYSALAVFLWTASVARTPPLTEDDPLRDWLDRGFDLFDGLGRHPGMNPLFGLKLREGDPEPFVRQTGPAGAGGQALNKGPQTTKMPPRVAEKAD
Tag
C-terminal 6xHis-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
Able to degrade various dimeric lignin compounds. Catalyzes the unique and reductive cleavage of arylglycerol-beta-aryl ether.
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.
Molecular Weight
38.8 kDa
References & Citations
"Structural Basis of Stereospecificity in the Bacterial Enzymatic Cleavage of beta-Aryl Ether Bonds in Lignin." Helmich K.E., Pereira J.H., Gall D.L., Heins R.A., McAndrew R.P., Bingman C., Deng K., Holland K.C., Noguera D.R., Simmons B.A., Sale K.L., Ralph J., Donohue T.J., Adams P.D., Phillips G.N. Jr. J Biol Chem 291:5234-5246 (2016)
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
Frequently Asked Questions
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