Recombinant Emericella nidulans Rodlet protein (rodA)

Aerial growth, conidiation, and dispersal of filamentous fungi in the environment rely upon a capability of their secreting small amphipathic proteins called hydrophobins (HPBs) with low sequence identity. Class I can self-assemble into an outermost layer of rodlet bundles on aerial cell surfaces, conferring cellular hydrophobicity that supports fungal growth, development and dispersal; whereas Class II form highly ordered films at water-air interfaces through intermolecular interactions but contribute nothing to the rodlet structure (Probable) . RodA is a class I hydrophobin that contributes to surface hydrophobicity, which is important for processes such as association of hyphae in reproductive structures, dispersal of aerial spores and adhesion of pathogens to host structures. Important for the formation of hydrophobic rodlet layers of asexually-produced spores. Promotes also biofilm formation and may enhance lignocellulose utilization via promoting a compact substrate-enzyme-fungus structure

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.

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.

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.