Aspergillus kawachii (strain NBRC 4308) (White koji mold) (Aspergillus awamori var. kawachi)
Tag Info:
N-terminal 10xHis-tagged
Expression Region:
21-408aa
Protein length:
Full Length of Mature Protein
MW:
45.2 kDa
Alternative Name(s):
Carboxymethylcellulase D
Cellulase 61A
Cellulase D
cel61A
Purity:
Greater than 85% as determined by SDS-PAGE.
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 m
Notes:
Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.
Recombinant Aspergillus kawachii Probable endo-beta-1,4-glucanase D (eglD)
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Research AreaOthers
Target / ProteineglD
Expression SystemE.coli
Species of originAspergillus kawachii (strain NBRC 4308) (White koji mold) (Aspergillus awamori var. kawachi)
Tag InfoN-terminal 10xHis-tagged
Expression Region21-408aa
Protein lengthFull Length of Mature Protein
MW45.2 kDa
Alternative Name(s)Carboxymethylcellulase D
Cellulase 61A
Cellulase D
cel61A
PurityGreater than 85% as determined by SDS-PAGE.
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℃/-80℃. The shelf life of lyophilized form is 12 m
NotesRepeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.