Recombinant Amylomyces rouxii Chitin deacetylase

• Product Name Alternative:

  Chitin deacetylase; EC 3.5.1.41

• Abbreviation:

  Recombinant Amylomyces rouxii Chitin deacetylase protein

• UniProt:

  P50325

• Expression Region:

  22-421aa

• Organism:

  Amylomyces rouxii (Filamentous fungus) (Mucor rouxii)

• Target Sequence:

  DTSANYWQSFTSQINPKNISIPSIEQTSSIDPTQECAYYTPDASLFTFNASEWPSIWEVATTNGMNESAEFLSVYNSIDWTKAPNISVRTLDANGNLDTTGYNTATDPDCWWTATTCTSPKISDINDDISKCPEPETWGLTYDDGPNCSHNAFYDYLQEQKLKASMFYIGSNVVDWPYGAMRGVVDGHHIASHTWSHPQMTTKTNQEVLAEFYYTQKAIKLATGLTPRYWRPPYGDIDDRVRWIASQLGLTAVIWNLDTDDWSAGVTTTVEAVEQSYSDYIAMGTNGTFANSGNIVLTHEINTTMSLAVENLPKIISAYKQVIDVATCYNISHPYFEDYEWTNVLNGTKSSATASGSATSASASGGATTAAAHIQASTSGAMSVLPNLALISAFIATLLF

• Tag:

  N-terminal 10xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Hydrolyzes the N-acetamido groups of N-acetyl-D-glucosamine residues in chitin. This enzyme specifically acts on beta-1-4-linked N-acetylglucosamine homopolymers and requires at least 4 residues for catalysis.

• 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:

  49.9 kDa

• References & Citations:

  "The primary structure of a fungal chitin deacetylase reveals the function for two bacterial gene products." Kafetzopoulos D., Thireos G., Vournakis J.N., Bouriotis V. Proc. Natl. Acad. Sci. U.S.A. 90:8005-8008 (1993)

• 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