Recombinant Carica papaya Papain

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Code CSB-EP365471DQH
Size US$388
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  • (Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.

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Product Details

Purity
Greater than 90% as determined by SDS-PAGE.
Uniprot No.
Research Area
Allergen
Alternative Names
Papain; EC 3.4.22.2; Papaya proteinase I; PPI; allergen Car p 1
Species
Carica papaya (Papaya)
Source
E.coli
Expression Region
134-345aa
Target Protein Sequence
IPEYVDWRQKGAVTPVKNQGSCGSCWAFSAVVTIEGIIKIRTGNLNEYSEQELLDCDRRSYGCNGGYPWSALQLVAQYGIHYRNTYPYEGVQRYCRSREKGPYAAKTDGVRQVQPYNEGALLYSIANQPVSVVLEAAGKDFQLYRGGIFVGPCGNKVDHAVAAVGYGPNYILIKNSWGTGWGENGYIRIKRGTGNSYGVCGLYTSSFYPVKN
Note: The complete sequence including tag sequence, target protein sequence and linker sequence could be provided upon request.
Mol. Weight
27.4kDa
Protein Length
Full Length of Mature Protein
Tag Info
N-terminal 6xHis-tagged
Form
Liquid or 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.
Buffer
If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol.
Note: If you have any special requirement for the glycerol content, please remark when you place the order.
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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.
Troubleshooting and FAQs
Storage Condition
Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles.
Shelf Life
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.
Lead Time
3-7 business days
Notes
Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
Datasheet & COA
Please contact us to get it.
Description

The process of expressing this Carica papaya Papain recombinant protein in E.coli expression system requires the following steps: use of competent E. coli cells to take up DNA sequence of interest, the exogenous plasmid is transferred into the cell, and the transcription and translation are directly replicated in the cell, selection of transformed E. coli using a selection marker, expansion of selected E. coli to a higher scale in appropriate culture media, such as classic LB options Growth Systems and lastly isolation and purification.And we finally get a Papain protein with N-terminal 6xHis tag and it is determined by SDS-PAGE with a purity of 90%+.

Papain (also called papaya proteinase I) is a cysteine protease enzyme present in papaya and mountain papaya. According to some research, Gsta1 may have the following features.
Compared to other carbohydrate polymers, papain entrapped in starch gels showed better stability and activity retention when added to household detergent powders. The inactivation of papain by S-nitrosothiols results from a direct attack on the highly reactive sulfate at the active site of the enzyme. Papain was probably synthesized as a 133-aa fragment, suggesting that the enzyme was synthesized as an inactive zymogen.

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