Analytical Data
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基因名
BBE1
- Application
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别名
BBE1；Berberine bridge enzyme-like 1
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种属
E.coli
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表达系统
E. coli
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标签
His tag N-Terminus
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纯度
Greater than 90% as determined by SDS-PAGE.
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蛋白编号
P30986
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表达区间
24-538aa
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氨基酸序列
GNDLLSCLTFNGVRNHTVFSADSDSDFNRFLHLSIQNPLFQNSLISKPSAIILPGSKEELSNTIRCIRKGSWTIRLRSGGHSYEGLSYTSDTPFILIDLMNLNRVSIDLESETAWVESGSTLGELYYAITESSSKLGFTAGWCPTVGTGGHISGGGFGMMSRKYGLAADNVVDAILIDANGAILDRQAMGEDVFWAIRGGGGGVWGAIYAWKIKLLPVPEKVTVFRVTKNVAIDEATSLLHKWQFVAEELEEDFTLSVLGGADEKQVWLTMLGFHFGLKTVAKSTFDLLFPELGLVEEDYLEMSWGESFAYLAGLETVSQLNNRFLKFDERAFKTKVDLTKEPLPSKAFYGLLERLSKEPNGFIALNGFGGQMSKISSDFTPFPHRSGTRLMVEYIVAWNQSEQKKKTEFLDWLEKVYEFMKPFVSKNPRLGYVNHIDLDLGGIDWGNKTVVNNAIEISRSWGESYFLSNYERLIRAKTLIDPNNVFNHPQSIPPMANFDYLEKTLGSDGGEVVI
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分子量
59.4 kDa
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内毒素
< 1.0 EU per μg protein as determined by the LAL method.
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性状
Freeze-dried powder
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缓冲液
PBS, pH7.4, containing 0.01% SKL, 1mM DTT, 5% Trehalose and Proclin300.
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复溶方法
Reconstitute in ddH2O to a concentration of 0.1-0.5 mg/mL. Do not vortex.
- 个性化定制
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稳定性测试
The thermal stability is described by the loss rate. The loss rate was determined by accelerated thermal degradation test, that is, incubate the protein at 37℃ for 48h, and no obvious degradation and precipitation were observed. The loss rate isless than 8% within the expiration date under appropriate storage condition.
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保存条件 & 期限
Samples are stable for up to twelve months from date of receipt at -20℃ to -80℃. Store it under sterile conditions at -20℃ to -80℃. It is recommended that the protein be aliquoted for optimal storage. Avoid repeated freeze-thaw cycles.
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运输条件
In general, recombinant proteins are supplied as lyophilized powder and shipped at ambient temperature. For bulk packages, the proteins are provided as frozen liquid and shipped with blue ice, unless otherwise requested by the customer.
Quality inspection process
Related Products
Protein Description
BBE1 (Bitter Beer Enzyme 1) is a gene that encodes a unique protein involved in the biosynthesis of certain secondary metabolites in plants, particularly in the production of bitter compounds in hops, which are essential for brewing beer. The study of BBE1 recombinant protein has gained significant attention in recent years due to its potential applications in the food and beverage industries, especially in enhancing the flavor profile and quality of beer. Researchers have been interested in characterizing the enzymatic properties of BBE1, understanding its role in metabolism, and exploring its interactions with other biochemical pathways. Through the expression of BBE1 as a recombinant protein, scientists aim to elucidate its structure-function relationships and to develop bioengineering strategies that could optimize the brewing process. Furthermore, as consumer preferences shift towards craft and specialty beers with distinct flavor characteristics, the exploration of BBE1 and its impact on aromatic compounds provides valuable insights not only for brewers but also for agricultural practices related to hop cultivation. The ongoing research on BBE1 recombinant protein thus holds promise for innovation in brewing technology, with implications for flavor enhancement, sustainability, and biotechnological advancements in plant metabolism.
