Recombinant Pandalus borealis Northern shrimp nuclease (nuc1), partial

• Abbreviation:

  Recombinant Pandalus borealis nuc1 protein, partial

• Gene Name:

  Nuc1

• UniProt:

  C9YSL6

• Expression Region:

  25-404aa

• Organism:

  Pandalus borealis (Northern red shrimp)

• Target Sequence:

  DCVWDNDVDYPEYPPLILDSSFQLVLPVLEGDQRITSVQSGSELILACPGREISALGSEDAQATCLGGKLVEVDGKEWNIVELGCTKMASETIHRNLGQCGDQDLGIYEVIGFDLPTTGHFYELIRVCFDPANETTIFSENIVHGASIAAKDIDPGRPSFKTSTGFFSVSMISVYSQRNQLELMKNLLGDDELAATIIDPSKQFYFAKGHMAPDADFVTVVEQDATYYYINALPQWQAFNNGNWKYLEYDTRDLAEKHGTDLTVYSGGWGVLELEDINGNPVEIYLGLAQDKKVVPAPALTWKVIYEKDTNRAAAIVGINNPHITTAPEPLCTDICSSLTWLDFDFGDLVHGYTYCCSVADLRAAIPNVPDLGDVDILDE

• Tag:

  N-terminal MBP-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• 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.

• Molecular Weight:

  83.3 kDa

• References & Citations:

  "The enzyme and the cDNA sequence of a thermolabile and double-strand specific nuclease from Northern shrimps (Pandalus borealis) ." Nilsen I.W., Overbo K., Elde M., Gjellesvik D., Lanes O. Submitted (SEP-2009) to the EMBL/GenBank/DDBJ databases

• 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