Recombinant Pseudomonas fluorescens Alginate lyase (algL)

• CAS Number:

  9000-83-3

• Gene Name:

  algL

• UniProt:

  P59786

• Expression Region:

  26-373aa

• Organism:

  Pseudomonas fluorescens

• Target Sequence:

  AAPLRPPQGYFAPVEAFKTGDFKNDCDAMPPPYTGSLQFRSKYEGSDKARSTLNVQSEKAFRDSTADITKLEKDTSKRVMQFMRDGRPEQLECTLNWLTSWAKADALMSKDFNHTGKSMRKWALGSMASAYVRLKFSDSHPLANHQQESQLIEAWFNKLADQVVSDWDNLPLEKTNNHSYWAAWSVMATSVATNRRDLFDWAVKEYKVGVNQVDDQGFLPNELKRQQRALSYHNYALPPLSMIASFALVNGVDLRQENNSALKRLGDKVLAGVKDPEIFEKKNGKEQDMKDLKEDMKYAWLEPFCTLYTCAPDVIERKHGMQPFKTFRLGGDLTKVYDPTHEKGNKGS

• Tag:

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

• Source:

  E.coli

• Field of Research:

  Others

• Assay Type:

  In Stock Protein

• Relevance:

  Catalyzes the depolymerization of alginate by cleaving the beta-1, 4 glycosidic bond between two adjacent sugar residues via a beta-elimination mechanism. May serve to degrade mislocalized alginate that is trapped in the periplasmic space.

• 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:

  47.1 kDa

• References & Citations:

  "The Pseudomonas fluorescens AlgG protein, but not its mannuronan C-5-epimerase activity, is needed for alginate polymer formation." Gimmestad M., Sletta H., Ertesvaag H., Bakkevig K., Jain S., Suh S.-J., Skjaak-Braek G., Ellingsen T.E., Ohman D.E., Valla S. J. Bacteriol. 185:3515-3523 (2003)

• 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℃.