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β-Glucosidase 1A, Thermus thermophilus

Storage Conditions:
-30°C to -15°C
β-Glucosidase 1A (TtBgl1A), assigned the E.C. number 3.2.1.21, is a derivative of Thermus thermophilus. It is a 1,4-β-glucosidase. The recombinant TtBgl1A, purified from Escherichia coli, is a single-domain Glycoside Hydrolase family 1 (GH1) enzyme (see more details at www.cazy.org).
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From €199.00
β-Glucosidase 1A (TtBgl1A), assigned the E.C. number 3.2.1.21, is a derivative of Thermus thermophilus. It is a 1,4-β-glucosidase. The recombinant TtBgl1A, purified from Escherichia coli, is a single-domain Glycoside Hydrolase family 1 (GH1) enzyme (see more details at www.cazy.org).The protein is supplied in a solution containing 35 mM NaHepes buffer (pH 7.5), 750 mM NaCl, 200 mM Imidazole, 3.5 mM CaCl2, and 25% (v/v) glycerol, at a concentration of 1 mg/mL. Bulk quantities of this product can be made available upon request. To place an order, simply visit our website. We offer fast and secure shipping worldwide.
More Information
Shipping Conditions Shipping: Dry Ice to RT
Storage Conditions -30°C to -15°C
Class Glycoside Hydrolase
Activity β-Glucosidases
Family GH1
EC number 3.2.1.21
Organism Thermus thermophilus
Architecture GH1
Optimal pH 6.5
Optimal Temperature 88°C
Substrates cellobiose, β-oligosaccharides
Dion (1999) Glycoconj J. 16(1):27-37.
Fridjonsson et al. (2000) Extremophiles. 4(1):23-33.
Teze et al. (2014) Protein Eng Des Sel. 27(1):13-9.
More Information
Shipping Conditions Shipping: Dry Ice to RT
Storage Conditions -30°C to -15°C
Class Glycoside Hydrolase
Activity β-Glucosidases
Family GH1
EC number 3.2.1.21
Organism Thermus thermophilus
Architecture GH1
Optimal pH 6.5
Optimal Temperature 88°C
Substrates cellobiose, β-oligosaccharides
More Information
Shipping Conditions Shipping: Dry Ice to RT
Storage Conditions -30°C to -15°C
Class Glycoside Hydrolase
Activity β-Glucosidases
Family GH1
EC number 3.2.1.21
Organism Thermus thermophilus
Architecture GH1
Optimal pH 6.5
Optimal Temperature 88°C
Substrates cellobiose, β-oligosaccharides

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