mleA Protein

• Catalog Number: orb1477441
• Category: Proteins
• Description: Recombinant Oenococcus oeni Malolactic enzyme(mleA),partial
• Tag: N-terminal 6xHis-tagged
• Form/Appearance: Liquid or Lyophilized powder
• Buffer/Preservatives: 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.
• Purity: Greater than 85% as determined by SDS-PAGE.
• Protein Sequence: IQGTGIVVLAGVLGALKISGQKLTDQTYMSFGAGTAGMGIVKQLHEEMVEQGLSDEEAKKHFFLVDKQGLLFDDDPDLTPEQKPFAAKRSDFKNANQLTNLQAAVEAVHPTILVGTSTHPNSFTEEIVKDMSGYTERPIIFPISNPTKLAEAKAEDVLKWSNGKALIGTGVPVDDIEYEGNAYQIGQANNALIYPGLGFGAIAAQSKLLTPEMISAAAHSLGGIVDTTKVGAAVLPPVSKLADFSRTVAVAVAKKAV
• Protein Length: Partial
• UniProt ID: Q48796
• MW: 31.2 kDa
• Application notes: 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.
• Endotoxins: Not test.
• Source: E.coli
• Biological Origin: Oenococcus oeni (Leuconostoc oenos)
• Expression Region: 260-516aa
• 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℃.
• Alternative names: (MLE)
• Research Area: Non-Animal
• Note: For research use only
• Expiration Date: 6 months from date of receipt.

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