Recombinant Pseudechis porphyriacus Basic phospholipase A2 pseudexin B chain

• Product Name Alternative:

  Phosphatidylcholine 2-acylhydrolase

• Abbreviation:

  Recombinant Pseudechis porphyriacus Basic phospholipase A2 pseudexin B chain protein

• UniProt:

  P20259

• Expression Region:

  1-117aa

• Organism:

  Pseudechis porphyriacus (Red-bellied black snake)

• Target Sequence:

  NLIQFSNMIKCAIPGSRPLFQYADYGCYCGPGGHGTPVDELDRCCKIHDDCYGEAGKKGCFPKLTLYSWKCTEKVPTCNAKSRCKDFVCACDAEAAKCFAKAPYIKENYNINTKTRC

• Tag:

  N-terminal 6xHis-sumostar-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Others

• Relevance:

  PLA2 catalyzes the calcium-dependent hydrolysis of the 2-acyl groups in 3-sn-phosphoglycerides.

• 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:

  PLA2 catalyzes the calcium-dependent hydrolysis of the 2-acyl groups in 3-sn-phosphoglycerides.

• Molecular Weight:

  29 kDa

• References & Citations:

  "Purification, sequencing and characterization of pseudexin phospholipases A2 from Pseudechis porphyriacus (Australian red-bellied black snake) ." Schmidt J.J., Middlebrook J.L. Toxicon 27:805-818 (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