Recombinant Neosartorya fumigata Probable pectate lyase C (plyC)

• CAS Number: 9000-83-3
• Gene Name: plyC
• UniProt: B0XMA2
• Expression Region: 21-420aa
• Organism: Neosartorya fumigata (strain CEA10 / CBS 144.89 / FGSC A1163) (Aspergillus fumigatus)
• Target Sequence: LVAFPGAEGFGANAIGGRNGQVYVVTNLNDSGTGSLRDAVSATDRIVVFAVGGVIKISDRIVVSKRVTILGQTAPGDGITVYGNGWSFSNADDAIVRYIRIRMGKGGSSGKDALGIAEGNRMIFDHVSVSWGRDETFSINGDASNITVQNSIIAQGLETHSCGGLMQTDGGVSLFRNLYIDNKTRNPKVKGVNEFTNNVVYNWGGGGGYIAGDSAGQSYANIIGNYFISGPSTSVTAFTRGNANFHGYVQNNYYDPDKDGQLDGFELGVSSSNYGGVAIMSSKYNYPAVAYTMSPAEAVTYVTKYAGASKVRDSVDTQLIAQVQSWGTEGGLISDEATMGGPGTLNGGTPAKDTDGDGIPDEAEKQLGTDPNTNDSMKLHSSGYTYLEVWANSLVPSTYH
• Tag: C-terminal hFc-tagged
• Source: Mammalian cell
• Field of Research: Others
• Assay Type: Developed Protein
• Relevance: Pectinolytic enzyme consist of four classes of enzymes: pectin lyase, polygalacturonase, pectin methylesterase and rhamnogalacturonase. Among pectinolytic enzymes, pectin lyase is the most important in depolymerization of pectin, since it cleaves internal glycosidic bonds of highly methylated pectins. Favors pectate, the anion, over pectin, the methyl ester.
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length of Mature Protein
• 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
• Molecular Weight: 71.0 kDa
• References & Citations: "Genomic islands in the pathogenic filamentous fungus Aspergillus fumigatus." Fedorova N.D., Khaldi N., Joardar V.S., Maiti R., Amedeo P., Anderson M.J., Crabtree J., Silva J.C., Badger J.H., Albarraq A., Angiuoli S., Bussey H., Bowyer P., Cotty P.J., Dyer P.S., Egan A., Galens K., Fraser-Liggett C.M. Nierman W.C. PLoS Genet. 4:E1000046-E1000046 (2008)
• 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.
• Protein Length: Full Length of Mature Protein