Recombinant Bacillus thuringiensis subsp. kurstaki Pesticidal crystal protein Cry2Aa (cry2Aa), partial
Product Specifications
Product Name Alternative
(71 kDa crystal protein) (Crystaline entomocidal protoxin) (Insecticidal delta-endotoxin CryIIA (a) ) (Mosquito factor) (P2 crystal protein)
Abbreviation
Recombinant Bacillus thuringiensis subsp. Kurstaki cry2Aa protein, partial
Gene Name
Cry2Aa
UniProt
P0A377
Expression Region
267-472aa
Organism
Bacillus thuringiensis subsp. Kurstaki
Target Sequence
LMVSSGANLYASGSGPQQTQSFTAQNWPFLYSLFQVNSNYILSGISGTRLSITFPNIGGLPGSTTTHSLNSARVNYSGGVSSGLIGATNLNHNFNCSTVLPPLSTPFVRSWLDSGTDREGVATSTNWQTESFQTTLSLRCGAFSARGNSNYFPDYFIRNISGVPLVIRNEDLTRPLHYNQIRNIESPSGTPGGARAYLVSVHNRKN
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
Promotes colloidosmotic lysis by binding to the midgut epithelial cells of both dipteran (Aedes aegypti) and lepidopteran (Manduca sexta) larvae.
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
29.7 kDa
References & Citations
"Two highly related insecticidal crystal proteins of Bacillus thuringiensis subsp. kurstaki possess different host range specificities." Widner W.R., Whiteley H.R. J. Bacteriol. 171:965-974 (1989)
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
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