Recombinant Streptomyces alboniger Puromycin N-acetyltransferase (pac)

• Product Name Alternative:

  Pac; Puromycin N-acetyltransferase; EC 2.3.-.-

• Abbreviation:

  Recombinant Streptomyces alboniger pac protein

• Gene Name:

  Pac

• UniProt:

  P13249

• Expression Region:

  1-199aa

• Organism:

  Streptomyces alboniger

• Target Sequence:

  MTEYKPTVRLATRDDVPRAVRTLAAAFADYPATRHTVDPDRHIERVTELQELFLTRVGLDIGKVWVADDGAAVAVWTTPESVEAGAVFAEIGPRMAELSGSRLAAQQQMEGLLAPHRPKEPAWFLATVGVSPDHQGKGLGSAVVLPGVEAAERAGVPAFLETSAPRNLPFYERLGFTVTADVEVPEGPRTWCMTRKPGA

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Detoxification of puromycin.

• 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.

• Function:

  Detoxification of puromycin.

• Molecular Weight:

  37.5 kDa

• References & Citations:

  "Molecular analysis of the pac gene encoding a puromycin N-acetyl transferase from Streptomyces alboniger."Lacalle R.A., Pulido D., Vara J., Zalacain M., Jimenez A.Gene 79:375-380 (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:

  Full Length