Recombinant Streptomyces tendae Alpha-amylase inhibitor HOE-467A

• Product Name Alternative:

  Tendamistat

• Abbreviation:

  Recombinant Streptomyces tendae Alpha-amylase inhibitor HOE-467A protein

• UniProt:

  P01092

• Expression Region:

  31-104aa

• Organism:

  Streptomyces tendae

• Target Sequence:

  DTTVSEPAPSCVTLYQSWRYSQADNGCAQTVTVKVVYEDDTEGLCYAVAPGQITTVGDGYIGSHGHARYLARCL

• Tag:

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

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Inhibits mammalian alpha-amylases specifically but has no action on plant and microbial alpha-amylases. Forms a tight stoichiometric 1:1 complex with alpha-amylase.

• 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.

• Function:

  Inhibits mammalian alpha-amylases specifically but has no action on plant and microbial alpha-amylases. Forms a tight stoichiometric 1

• Molecular Weight:

  28 kDa

• References & Citations:

  "Tendamistat (HOE 467), a tight-binding alpha-amylase inhibitor from Streptomyces tendae 4158. Isolation, biochemical properties." Vertesy L., Oeding V., Bender R., Zepf K., Nesemann G. Eur. J. Biochem. 141:505-512 (1984)

• 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 of Mature Protein