Recombinant Nepenthes distillatoria Aspartic proteinase nepenthesin-1 (X20S, X45S, X48S, X51S, X53S, X98S, X107S), partial

• Product Name Alternative:

  (Nepenthesin-I)

• Abbreviation:

  Recombinant Nepenthes distillatoria Nepenthesin-I protein (Mutant type), partial

• UniProt:

  P69476

• Expression Region:

  1-164aa (X20N, X45C, X48C, X51C, X53N, X98C, X107S)

• Organism:

  Nepenthes distillatoria (Pitcher plant)

• Target Sequence:

  IGPSGVETTVYAGDGEYLMNLSIGTPAQPFSAIMDTGSDLIWTQCQPCTQCFNQSDPQGSSSFSTLPCGYGDSETQGSMGTETFTFGSVSIPNITFGCGEGPLPLPSQLDVAKYITLDLPIDPSAFDLCFQTPSDPSNLQIPTFVMHFDTGNSVVSFVSAQCGA

• Tag:

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

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Extracellular proteinase found in the pitcher fluid of carnivorous plants. Digest prey for nitrogen uptake.

• 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:

  24.7 kDa

• References & Citations:

  "Enzymic and structural characterization of nepenthesin, a unique member of a novel subfamily of aspartic proteinases." Athauda S.B.P., Matsumoto K., Rajapakshe S., Kuribayashi M., Kojima M., Kubomura-Yoshida N., Iwamatsu A., Shibata C., Inoue H., Takahashi K. Biochem. J. 381:295-306 (2004)

• 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