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  4. Recombinant Lactococcus lactis subsp. cremoris Cystathionine beta-lyase (metC)

Recombinant Lactococcus lactis subsp. cremoris Cystathionine beta-lyase (metC)

  • 中文名稱：
    Recombinant Lactococcus lactis subsp. cremoris Cystathionine beta-lyase(metC)
  • 貨號(hào)：
    CSB-YP382905LND
  • 規(guī)格：
  • 來(lái)源：
    Yeast
  • 其他：
  • 中文名稱：
    Recombinant Lactococcus lactis subsp. cremoris Cystathionine beta-lyase(metC)
  • 貨號(hào)：
    CSB-EP382905LND
  • 規(guī)格：
  • 來(lái)源：
    E.coli
  • 其他：
  • 中文名稱：
    Recombinant Lactococcus lactis subsp. cremoris Cystathionine beta-lyase(metC)
  • 貨號(hào)：
    CSB-EP382905LND-B
  • 規(guī)格：
  • 來(lái)源：
    E.coli
  • 共軛：
    Avi-tag Biotinylated

    E. coli biotin ligase (BirA) is highly specific in covalently attaching biotin to the 15 amino acid AviTag peptide. This recombinant protein was biotinylated in vivo by AviTag-BirA technology, which method is BriA catalyzes amide linkage between the biotin and the specific lysine of the AviTag.

  • 其他：
  • 中文名稱：
    Recombinant Lactococcus lactis subsp. cremoris Cystathionine beta-lyase(metC)
  • 貨號(hào)：
    CSB-BP382905LND
  • 規(guī)格：
  • 來(lái)源：
    Baculovirus
  • 其他：
  • 中文名稱：
    Recombinant Lactococcus lactis subsp. cremoris Cystathionine beta-lyase(metC)
  • 貨號(hào)：
    CSB-MP382905LND
  • 規(guī)格：
  • 來(lái)源：
    Mammalian cell
  • 其他：

產(chǎn)品詳情

  • 純度：
    >85% (SDS-PAGE)
  • 基因名：
    metC
  • Uniprot No.：
  • 別名：
    metC; metB2; llmg_1776; Cystathionine beta-lyase; CBL; EC 4.4.1.13; Beta-cystathionase; Cysteine lyase; Cysteine-S-conjugate beta-lyase
  • 種屬：
    Lactococcus lactis subsp. cremoris (strain MG1363)
  • 蛋白長(zhǎng)度：
    full length protein
  • 表達(dá)區(qū)域：
    1-380
  • 氨基酸序列
    MTSIKTKVIH GGISTDKTTG AVSVPIYQTS TYKQNGLGQP KEYEYSRSGN PTRHALEELI ADLEGGVQGF AFSSGLAGIH AVLSLFSAGD HIILADDVYG GTFRLMDKVL TKTGIIYDLV DLSNLDDLKA AFKEETKAIY FETPSNPLLK VLDIKEISAI AKAHDALTLV DNTFATPYLQ QPIALGADIV LHSATKYLGG HSDVVAGLVT TNSKELASEI GFLQNSIGAV LGPQDSWLVQ RGIKTLALRM EAHSANAQKI AEFLETSKAV SKVYYPGLNS HPGHEIAKKQ MSAFGGMISF ELTDENAVKD FVENLSYFTL AESLGGVESL IEVPAVMTHA SIPKELREEI GIKDGLIRLS VGVEAIEDLL TDIKEALEKK
  • 蛋白標(biāo)簽：
    Tag?type?will?be?determined?during?the?manufacturing?process.
    The tag type will be determined during production process. If you have specified tag type, please tell us and we will develop the specified tag preferentially.
  • 產(chǎn)品提供形式：
    Lyophilized powder
    Note: We will preferentially ship the format that we have in stock, however, if you have any special requirement for the format, please remark your requirement when placing the order, we will prepare according to your demand.
  • 復(fù)溶：
    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.
  • 儲(chǔ)存條件：
    Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles.
  • 保質(zhì)期：
    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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
  • 貨期：
    Delivery time may differ from different purchasing way or location, please kindly consult your local distributors for specific delivery time.
    Note: All of our proteins are default shipped with normal blue ice packs, if you request to ship with dry ice, please communicate with us in advance and extra fees will be charged.
  • 注意事項(xiàng)：
    Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
  • Datasheet ：
    Please contact us to get it.

產(chǎn)品評(píng)價(jià)

靶點(diǎn)詳情

  • 功能：
    The enzymatic degradation of amino acids in cheese is believed to generate aroma compounds and therefore to be essential for flavor development. Cystathionine beta-lyase (CBL) can convert cystathionine to homocysteine but is also able to catalyze an alpha, gamma elimination. With methionine as a substrate, it produces volatile sulfur compounds which are important for flavor formation in Gouda cheese.
  • 亞細(xì)胞定位：
    Cytoplasm.
  • 蛋白家族：
    Trans-sulfuration enzymes family
  • 數(shù)據(jù)庫(kù)鏈接：