Recombinant Pseudomonas putida 2-hydroxymuconate semialdehyde hydrolase (xylF)

• Product Name Alternative:

  (HMSH) (2-hydroxymuconic semialdehyde hydrolase)

• Abbreviation:

  Recombinant Pseudomonas putida xylF protein

• Gene Name:

  XylF

• UniProt:

  P23106

• Expression Region:

  1-281aa

• Organism:

  Pseudomonas putida (Arthrobacter siderocapsulatus)

• Target Sequence:

  MNAPQQSPEIGREILAAGYRTNLHDQGEGFPALLIHGSGPASPPGPTGAGSFRSSQTRRVIAPDMLGFGYSERPADGKYSQARWVEHAIGVLDALGIQQGDIVGNSFGGGLALALAIRHPERVRRLVLMGSVGVSFPITAGLETAWGYTPSLANMRRLLDLFAHDRTLVNDELAELRYQASIRPGFQESFAAMFPPPRQNGVDDLASNETDIRALPNETLVIHGREDRIIPLQASLTLAQWIPNAQLHVFGQCGHWTQIEHAERFARLVENFLAEADALHS

• Tag:

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

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Catalyzes the conversion of 2-hydroxymuconate semialdehyde to 2-hydroxypent-2,4-dienoate.

• 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:

  38.0 kDa

• References & Citations:

  "Purification and some properties of the 2-hydroxy-6-oxohepta-2,4-dienoate hydrolase (2-hydroxymuconic semialdehyde hydrolase) encoded by the TOL plasmid pWW0 from Pseudomonas putida mt-2." Duggleby C.J., Williams P.A. J. Gen. Microbiol. 132:2459-2474 (1991)

• 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