LCC Protein, Unknown prokaryotic organism (His)

LCC proteolyzes cutin, the structural polyester of plant cuticles. LCC Protein, Unknown prokaryotic organism (His) is the recombinant LCC protein, expressed by E. coli , with N-6*His labeled tag.

The LCC protein plays a pivotal role in cellular processes as it catalyzes the hydrolysis of cutin, a polyester crucial for the structural composition of the plant cuticle. As evidenced by various studies, LCC exhibits esterase activity toward p-nitrophenol-linked aliphatic esters (pNP-aliphatic esters), demonstrating a preference for short-chain substrates (up to C4). Interestingly, LCC shows incapacity to hydrolyze olive oil. Moreover, this versatile enzyme demonstrates the ability to degrade poly(ethylene terephthalate), the most prevalent polyester plastic globally, and can also depolymerize poly(epsilon-caprolactone) (PCL), a synthetic aliphatic biodegradable polyester. The multifaceted substrate specificity of LCC underscores its significance in the enzymatic breakdown of diverse polyesters, highlighting its potential applications in both natural and synthetic polymer degradation processes.

Others

E. coli

N-6*His

G9BY57 (S36-Q293)

/

Full Length of Mature Protein

SNPYQRGPNPTRSALTADGPFSVATYTVSRLSVSGFGGGVIYYPTGTSLTFGGIAMSPGYTADASSLAWLGRRLASHGFVVLVINTNSRFDYPDSRASQLSAALNYLRTSSPSAVRARLDANRLAVAGHSMGGGGTLRIAEQNPSLKAAVPLTPWHTDKTFNTSVPVLIVGAEADTVAPVSQHAIPFYQNLPSTTPKVYVELDNASHFAPNSNNAAISVYTISWMKLWVDNDTRYRQFLCNVNDPALSDFRTNNRHCQ

Approximately 29.9 KDa

≥ 90%, as determined by reducing SDS-PAGE.

Solution

1. Supplied as a 0.22 μm filtered solution of 50 mM Tris-HCl, pH7.5, 200 mM NaCl, 20% glycerol,1 mM DTT.
Note: For SPR assay, please replace the buffer. Primary amine components (e.g., Tris, imidazole) can affect protein-coupled chips.
2. Supplied as a 0.22 μm filtered solution of 50 mM HEPES, pH 7.5, 200 mM NaCl, 20% glycerol, 1 mM DTT.
Please refer to the lot-specific COA for specific buffer information.

<1 EU/μg, determined by LAL method.

Please use rapid thawing with running water to thaw the protein.

Stored at -80°C for 1 year from date of receipt. It is stable at -20°C for 3 months after opening. It is recommended to freeze aliquots at -80°C for extended storage. Avoid repeated freeze-thaw cycles.

Shipping with dry ice.