Recombinant Haliotis laevigata Perlwapin

• Product Name Alternative:

  ; Perlwapin

• Abbreviation:

  Recombinant Haliotis laevigata Perlwapin protein

• UniProt:

  P84811

• Expression Region:

  1-134aa

• Organism:

  Haliotis laevigata (Smooth Australian abalone)

• Target Sequence:

  YGPNLPGCPPGPYPRICARYCHSDRECKAGYYCCNTGCLNICVPKPKPGLCPAIRPGPCKGNVCSNDQDCPGNQKCCGKPGCRRCYRPEKPGSCPPRKYDAGVCVIYCVGDFDCPGNEKCCGSCPRRCEKPCFD

• Tag:

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

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Inhibits growth of calcium carbonate crystals. May inhibit growth of certain crystallographic planes in the mineral phase of nacre in the shell.

• 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:

  Inhibits growth of calcium carbonate crystals. May inhibit growth of certain crystallographic planes in the mineral phase of nacre in the shell.

• Molecular Weight:

  19.5 kDa

• References & Citations:

  "Perlwapin, an abalone nacre protein with three four-disulfide core (whey acidic protein) domains, inhibits the growth of calcium carbonate crystals."Treccani L., Mann K., Heinemann F., Fritz M.Biophys. J. 91:2601-2608 (2006)

• 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