ELISA Recombinant Saccharomyces cerevisiae Diphosphoinositol polyphosphate phosphohydrolase DDP1(DDP1)

Quantity: 200µg. Other Quantitys are also available. Please Inquire. In Stock: No Lead time: 10-20 working days Research Topic: Others Uniprot ID: Q99321 Gene Names: DDP1 Organism: Saccharomyces cerevisiae (strain ATCC 204508 / S288c) (Baker's yeast) AA Sequence: GKTADNHGPVRSETAREGRENQVYSPVTGARLVAGCICLTPDKKQVLMITSSAHKKRWIVPKGGVEKDEPNYETTAQRETWEEAGCIGKIVANLGTVEDMRPPKDWNKDIKQFENSRKDSEVAKHPPRTEFHFYELEIENLLDKFPECHKRHRKLYSYTEAKQNLIDAKRPELLEALNRSAIIKDDK Expression Region: 2-188aa Sequence Info: FµLl Length Source: E.coli Tag Info: N-terminal 6xHis-SUMO-tagged MW: 37.4 kDa Alternative Name(s): Diadenosine 5',5'''-P1,P6-hexaphosphate hydrolase Short name: Ap6A hydrolase Diadenosine and diphosphoinositol polyphosphate phosphohydrolase 1 Diadenosine hexaphosphate hydrolase (AMP-forming) Relevance: May eliminate potentially toxic dinucleoside polyphosphates during sporµLation. Most active against diadenosine 5',5'''-P1,P6-hexaphosphate (Ap6A). Can also hydrolyze diadenosine 5',5'''-P1,P5-pentaphosphate (Ap5A), adenosine 5'-pentaphosphate, and adenosine 5'-tetraphosphate are also substrates, but not diadenosine 5',5'''-P1,P4-tetraphosphate (Ap4A) or other dinucleotides, mononucleotides, nucleotide sµgars, or nucleotide alcohols. Also cleaves a beta-phosphate from the diphosphate groups in PP-InsP5 (diphosphoinositol pentakisphosphate) and [PP]2-InsP4 (bisdiphosphoinositol tetrakisphosphate) Reference: "The diadenosine hexaphosphate hydrolases from Schizosaccharomyces pombe and Saccharomyces cerevisiae are homologues of the diphosphoinositol polyphosphate phosphohydrolase. Overlapping substrate specificities in a MutT-type protein."Safrany S.T., Ingram S.W., Cartwright J.L., Falck J.R., McLennan A.G., Barnes L.D., Shears S.B.J. Biol. Chem. 274:21735-21740(1999) Purity: Greater than 90% as determined by SDS-PAGE. Storage Buffer: Tris-based buffer，50% glycerol 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 months at -20℃/-80℃. Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.