Recombinant Peptidylglycine Alpha Amidating Monooxygenase (PAM)

PAL; PHM; Peptidylamidoglycolate lyase; Peptidyl-Alpha-hydroxyglycine Alpha-amidating Lyase; Peptidylglycine Alpha-Hydroxylating Monooxygenase

  • Recombinant Peptidylglycine Alpha Amidating Monooxygenase (PAM) Packages (Simulation)
  • Recombinant Peptidylglycine Alpha Amidating Monooxygenase (PAM) Packages (Simulation)
  • RPC744Hu01.jpg SDS-PAGE
  • Certificate ISO9001: 2008, ISO13485: 2003 Registered

SEQUENCE of the Recombinant Peptidylglycine Alpha Amidating Monooxygenase (PAM)

USAGE of the Recombinant Peptidylglycine Alpha Amidating Monooxygenase (PAM)

Reconstitute in 100mM NaHCO3, 500mM NaCl (pH8.3) to a concentration of 0.1-1.0 mg/mL. Do not vortex.

STORAGE of the Recombinant Peptidylglycine Alpha Amidating Monooxygenase (PAM)

Avoid repeated freeze/thaw cycles. Store at 2-8°C for one month. Aliquot and store at -80°C for 12 months.

STABILITY of the Recombinant Peptidylglycine Alpha Amidating Monooxygenase (PAM)

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°C for 48h, and no obvious degradation and precipitation were observed. The loss rate is less than 5% within the expiration date under appropriate storage condition.

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