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Recombinant Phlebia radiata Ligninase-3

Catalog Number: orb2659540

DispatchUsually dispatched within 5-10 working days
$ 430.00
Catalog Numberorb2659540
CategoryProteins
DescriptionRecombinant Phlebia radiata Ligninase-3
TagC-terminal 6xHis-tagged
Form/AppearanceLiquid or Lyophilized powder
Buffer/PreservativesIf 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.
PurityGreater than 85% as determined by SDS-PAGE.
Protein SequenceVTRRATCPDGTQLMNAECCALLAVRDDLQNNMFNNECGDEAHEALRLTFHDAIAISPAMEATGQFGGGGADGSIMIFSDIETKFHPNIGLDEVVESFRPFQQRSGMGVADFIQFSGAVGTSNCPGAPTLNAFIGRKDATQAAPDGLVPEPFHDVNTILARFNDAGDFDELETVWFLIAHSVAAQNDIDPAVSHAPFDSTPSVMDGQFFIETQLRGVEFIGSGGIEGVAESPVKGEFRLMSDQQIARDNRTACEWQSFGTDQAKLQNRFQFIFEAMGQLGTDPTTLIDCSDVLPVPPPLSTVPHFPAGITINDVEPACAETPFPTLPTDPGPATAVAAVPRD
Protein LengthFull Length of Mature Protein
UniProt IDP20010
MW43.4 kDa
Application notesWe 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.
EndotoxinsNot test.
SourceE.coli
Biological OriginPhlebia radiata (White-rot fungus)
Expression Region21-361aa
StorageThe 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.
Alternative namesDiarylpropane peroxidase;Lignin peroxidase;Lignina
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NoteFor research use only
Recombinant Phlebia radiata Ligninase-3

(Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.