Recombinant Streptomyces sp. L-proline cis-3-hydroxylase 2

Product Specifications

Product Name Alternative

L-proline cis-3-hydroxylase 2 (P3H 2) (EC 1.14.11.28) (Proline 3-hydroxylase 2) (Proline 3-hydroxylase type II)

Abbreviation

Recombinant Streptomyces sp. L-proline cis-3-hydroxylase 2 protein

UniProt

O09345

Expression Region

1-290aa

Organism

Streptomyces sp.

Target Sequence

MRSHILGKIELDQTRLAPDLAYLAAVPTVEEEYDEFSNGFWKHVPLWNASGDSEDRLYRDLKDAAAQPTAHVEHVPYLKEIVTTVFDGTHLQMARSRNLKNAIVIPHRDFVELDREVDRYFRTFMVLEDSPLAFHSNEDTVIHMRPGEIWFLDAATVHSAVNFSEISRQSLCVDFAFDGPFDEKEIFADATLYAPGSTPDLPERRPFTAEHRRRILSLGQVIERENFRDILFLLSKVHYKYDVHPSETYDWLIEISKQAGDEKMVVKAEQIRDFAVEARALSERFSLTSW

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Dioxygenase that catalyzes the 2-oxoglutarate-dependent selective hydroxylation of free L-proline to cis-3-hydroxy-L-proline (cis-3-Hyp) .

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

44.4 kDa

References & Citations

"Cloning of an isozyme of proline 3-hydroxylase and its purification from recombinant Escherichia coli." Shibasaki T., Mori H., Ozaki A. Biotechnol. Lett. 22:1967-1973 (2000)

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.