Uricase (UOX), swine, recombinant

Organism: Sus scrofa (Pig). Source: E.coli. Expression Region: 1-304aa. Protein Length: Full Length. Tag Info: N-terminal 6xHis-SUMO-tagged. Target Protein Sequence: MAHYRNDYKK NDEVEFVRTG YGKDMIKVLH IQRDGKYHSI KEVATSVQLT LSSKKDYLHG DNSDVIPTDT IKNTVNVLAK FKGIKSIETF AVTICEHFLS SFKHVIRAQV YVEEVPWKRF EKNGVKHVHA FIYTPTGTHF CEVEQIRNGP PVIHSGIKDL KVLKTTQSGF EGFIKDQFTT LPEVKDRCFA TQVYCKWRYH QGRDVDFEAT WDTVRSIVLQ KFAGPYDKGE YSPSVQKTLY DIQVLTLGQV PEIEDMEISL PNIHYLNIDM SKMGLINKEE VLLPLDNPYG RITGTVKRKL TSRL. Purity: Greater than 90% as determined by SDS-PAGE. Endotoxin: Not test. Biological Activity: n/a. Form: Liquid or Lyophilized powder. Buffer: 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. 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. 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 °C/-80 °C. The shelf life of lyophilized form is 12 months at -20 °C/-80 °C. Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4 °C for up to one week. Relevance: Catalyzes the oxidation of uric acid to 5-hydroxyisourate, which is further processed to form (S)-allantoin. Reference: "Generation of cDNA probes directed by amino acid sequence: cloning of urate oxidase."Lee C.C., Wu X., Gibbs R.A., Cook R.G., Muzny D.M., Caskey C.T.Science 239:1288-1291(1988). Function: Catalyzes the oxidation of uric acid to 5-hydroxyisourate, which is further processed to form (S)-allantoin.