Recombinant Pseudomonas putida 2-hydroxymuconate semialdehyde hydrolase (xylF)

Product Specifications

Product Name Alternative

(HMSH) (2-hydroxymuconic semialdehyde hydrolase)

Abbreviation

Recombinant Pseudomonas putida xylF protein

Gene Name

XylF

UniProt

P23106

Expression Region

1-281aa

Organism

Pseudomonas putida (Arthrobacter siderocapsulatus)

Target Sequence

MNAPQQSPEIGREILAAGYRTNLHDQGEGFPALLIHGSGPASPPGPTGAGSFRSSQTRRVIAPDMLGFGYSERPADGKYSQARWVEHAIGVLDALGIQQGDIVGNSFGGGLALALAIRHPERVRRLVLMGSVGVSFPITAGLETAWGYTPSLANMRRLLDLFAHDRTLVNDELAELRYQASIRPGFQESFAAMFPPPRQNGVDDLASNETDIRALPNETLVIHGREDRIIPLQASLTLAQWIPNAQLHVFGQCGHWTQIEHAERFARLVENFLAEADALHS

Tag

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

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Catalyzes the conversion of 2-hydroxymuconate semialdehyde to 2-hydroxypent-2,4-dienoate.

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

38.0 kDa

References & Citations

"Purification and some properties of the 2-hydroxy-6-oxohepta-2,4-dienoate hydrolase (2-hydroxymuconic semialdehyde hydrolase) encoded by the TOL plasmid pWW0 from Pseudomonas putida mt-2." Duggleby C.J., Williams P.A. J. Gen. Microbiol. 132:2459-2474 (1991)

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.