Recombinant Arabidopsis thaliana Beta-amylase 1, chloroplastic (BAM1), partial

Product Specifications

Product Name Alternative

1,4-alpha-D-glucan maltohydrolase (Beta-amylase 7) (Thioredoxin-regulated beta-amylase) (TR-BAMY) (BMY7) (TRBAMY)

Abbreviation

Recombinant Mouse-ear cress BAM1 protein, partial

Gene Name

BAM1

UniProt

Q9LIR6

Expression Region

42-354aa

Organism

Arabidopsis thaliana (Mouse-ear cress)

Target Sequence

AMNRNYKAHGTDPSPPMSPILGATRADLSVACKAFAVENGIGTIEEQRTYREGGIGGKKEGGGGVPVFVMMPLDSVTMGNTVNRRKAMKASLQALKSAGVEGIMIDVWWGLVEKESPGTYNWGGYNELLELAKKLGLKVQAVMSFHQCGGNVGDSVTIPLPQWVVEEVDKDPDLAYTDQWGRRNHEYISLGADTLPVLKGRTPVQCYADFMRAFRDNFKHLLGETIVEIQVGMGPAGELRYPSYPEQEGTWKFPGIGAFQCYDKYSLSSLKAAAETYGKPEWGSTGPTDAGHYNNWPEDTQFFKKEGGGWNSE

Tag

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

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Beta-amylase activity. Can use p-nitrophenyl maltopentaoside as substrate only in reduced form. Can play a minor role in the starch degradation and maltose metabolism in chloroplasts during the night. More active on phosphorylated glucan. Interacts directly with starch or other alpha-1,4-glucan.

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

41.7 kDa

References & Citations

"Empirical analysis of transcriptional activity in the Arabidopsis genome." Yamada K., Lim J., Dale J.M., Chen H., Shinn P., Palm C.J., Southwick A.M., Wu H.C., Kim C.J., Nguyen M., Pham P.K., Cheuk R.F., Karlin-Newmann G., Liu S.X., Lam B., Sakano H., Wu T., Yu G. Ecker J.R. Science 302:842-846 (2003)

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.