Recombinant Pyrococcus furiosus Putative L-asparaginase (PF0142), partial

• Product Name Alternative:

  L-asparagine amidohydrolase Cleaved into the following 2 chains: Putative L-asparaginase subunit alpha Putative L-asparaginase subunit beta

• Abbreviation:

  Recombinant Pyrococcus furiosus PF0142 protein, partial

• Gene Name:

  PF0142

• UniProt:

  Q8U4E6

• Expression Region:

  1-175aa

• Organism:

  Pyrococcus furiosus (strain ATCC 43587 / DSM 3638 / JCM 8422 / Vc1)

• Target Sequence:

  MVAIIVHGGAGTIRKEERIPKIIEGVREAVLTGWRELKKGSALDAVEEAVKVLEDNPLFNAGTGSVLTLDGKVEMDAAIMRGKTLDAGAVAGIWGVKNPISVARKVMEKTDHVLLIGEGAVKFARLMGFPEYDPTTEERRKQWEELRKKLLETGEIRHWKKLSELIKEYPEVLRS

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  L-asparagine + H2O = L-aspartate + NH3.

• 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:

  35.5 kDa

• References & Citations:

  "Divergence of the hyperthermophilic archaea Pyrococcus furiosus and P. horikoshii inferred from complete genomic sequences."Maeder D.L., Weiss R.B., Dunn D.M., Cherry J.L., Gonzalez J.M., DiRuggiero J., Robb F.T.Genetics 152:1299-1305 (1999)

• 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:

  Partial