Recombinant Aspergillus niger 1,3-beta-glucan synthase component FKS1 (fksA), partial

  • Purity: >85% (SDS-PAGE)
  • Host Species: Aspergillus niger (strain CBS 513.88 / FGSC A1513)
  • Accession: A2QLK4
  • Gene: fksA
  • CAT.NO: B000110
  • Expression Systems:

    E.coli

    In Vivo Biotinylation in E.coli

    Yeast

    Baculovirus

    Mammalian cell

Inquiry Now

The catalytic subunit of 1,3-beta-glucan synthase plays a key role in synthesizing 1,3-beta-glucan, a crucial structural element of the fungal cell wall. This enzyme is essential for the formation, upkeep, and remodeling of the cell wall, contributing to the integrity and function of the fungal cell. By facilitating the production of 1,3-beta-glucan, it helps maintain the structural stability required for the cell’s survival and adaptability. Through its involvement in these processes, the catalytic subunit supports cellular growth and defense mechanisms, making it a critical component in fungal biology.

Product Name Recombinant Aspergillus niger 1,3-beta-glucan synthase component FKS1 (fksA), partial
Accession A2QLK4
Purity >85% (SDS-PAGE)
Host Species Aspergillus niger (strain CBS 513.88 / FGSC A1513)
Gene fksA
Source E.coli;In Vivo Biotinylation in E.coli;Yeast;Baculovirus;Mammalian cell
Tag

Tag type will be determined during the manufacturing process.

Form Lyophilized powder
Buffer

Tris/PBS-based buffer, 6% Trehalose.

Storage

Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles.

Alternative Names

fksA; fks1; An06g015501,3-beta-glucan synthase component FKS1; EC 2.4.1.34; 1,3-beta-D-glucan-UDP glucosyltransferase

Protein Length Partial
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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

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.

Notes

Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.

Request a Quote