Recombinant Fusarium solani subsp. cucurbitae Cutinase (CUTA)

• Product Name Alternative:

  Cutinase (EC 3.1.1.74) (Cutin hydrolase)

• Abbreviation:

  Recombinant Fusarium solani subsp. cucurbitae CUTA protein

• Gene Name:

  CUTA

• UniProt:

  Q99174

• Expression Region:

  17-230aa

• Organism:

  Fusarium solani subsp. cucurbitae (Neocosmosporum cucurbitae)

• Target Sequence:

  LPTSNPAQELEARQLGRTTRDDLINGNSASCADVIFIYARGSTETGNLGTLGPSIASNLESAFGTDGVWIQGVGGAYRATLGDNALPRGTSSAAIREMLGLFQQANTKCPDATLIAGGYSQGAALAAASIEDLDSAIRDKIAGTVLFGYTKNLQNRGRIPNYPADRTKVFCNVGDLVCTGSLIVAAPHLAYGPDARGPAPEFLIEKVRAVRGSA

• Tag:

  C-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  Yeast

• Field of Research:

  Cell Biology

• Relevance:

  Catalyzes the hydrolysis of cutin, a polyester that forms the structure of plant cuticle. Allows pathogenic fungi to penetrate through the cuticular barrier into the host plant during the initial stage of the fungal infection.

• 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:

  23.7 kDa

• References & Citations:

  "Effect of disruption of a cutinase gene (cutA) on virulence and tissue specificity of Fusarium solani f. sp. cucurbitae race 2 toward Cucurbita maxima and C. moschata." Crowhurst R.N., Binnie S.J., Bowen J.K., Hawthorne B.T., Plummer K.M., Rees-George J., Rikkerink E.H., Templeton M.D. Mol. Plant Microbe Interact. 10:355-368 (1997)

• 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