pepT蛋白|产气荚膜梭状芽胞杆菌pepT蛋白|产气荚膜梭状

Research Areas

Others

Uniprot ID

Q8XPD8

Gene Names

pepT

Alternative Name(s)

(Aminotripeptidase)(Tripeptidase)(Tripeptide aminopeptidase)

Lead Time

13-23 business days

Organism

Clostridium perfringens (strain 13 / Type A)

Source

E.coli

Expression Region

1-406aa

Protein Length

Full Length

Tag Info

N-terminal 6xHis-tagged

Target Protein Sequence

MKKVHERFLEYVKVDTKSDETTRVTPSTKGQLELGKMLAEELKEIGVDEVRISEEGYVYACLKSNCNKDIPKIGFISHMDTAPDMSGKNVNPKIVENYDGKDIELGNGYTLSPSFSPELPMYKGQTLITTDGTTLLGADDKAGIAEIVTAIEYLINHPEIKHGDIKIGFTPDEEIGEGADHFDVEGFGADFAYTLDGGRIGELEYENFNAASAKVEIIGKNVHPGSAKGKMINSILVAHEFVSMLPLDEVPEKTEGYEGFSFLLDIQGEVEKTSLSFIIRDFDKEGFKNRKERFNEIAKELNKKYGEGTVTVTLKDQYMNMKEMIEPRMHIVETAEKAMKQCGIEPIKNPIRGGTDGARLSFMGLPTPNLFTGGENFHGRYEYISINSMEKAVEVILNIIKIYAEK

MW

51.2 kDa

Purity

Greater than 90% as determined by SDS-PAGE.

Endotoxin

Not test.

Biological_Activity

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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.

Storage

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℃.

Notes

Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.

Relevance

Cleaves the N-terminal amino acid of tripeptides.

Function

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