SUMO Protease

Product information
The SUMO protease can recognize and efficiently cut SUMO (Small Ubiquitin-Like Modifier) off the fusion protein. Compared with the short recognition sites of proteases such as EK and TEV, SUMO proteases can recognize the complete SUMO structure, so SUMO proteases will not misclet fused proteins. The efficacy of SUMO protease can be maintained within a wide range of reaction environment systems, such as temperature (4-30°C), pH (5.5-9.5), etc. SUMO protease also has a polymeric His tag, which facilitates affinity chromatography purification after cleavage of fusion proteins.
Instructions
To achieve the best enzymatic digestion effect, ensure that the recombinant protein is partially or completely purified protein.
For most fusion proteins, the ideal concentration of NaCl in the reaction solution of SUMO protease is 150mM. However, the concentration of NaCl can be adjusted within the range of 100 mM to 300 mM based on the actual situation to achieve the best effect. It is also necessary to take into account the concentration of salt in the enzyme (the final concentration is 12.5 mM) and the concentration of salt in the substrate. The concentration of imidazole should be less than 150 mM. If it exceeds this concentration, it will affect the activity of SUMO protease.
Note 1) The enzymatic digestion efficiency of SUMO protease varies on different protein substrates. It is recommended that a small amount of enzyme be used to test its enzymatic digestion efficiency at different temperatures before conducting large-scale enzymatic digestion.
2) Store at -20°C and avoid repeated freezing and thawing.

MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.