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1,3-α-Mannosidase 92A, Bacteroides thetaiotaomicron

Storage Conditions:
-30°C to -15°C
1,3-α-Mannosidase 92A (BtMns92A), assigned the E.C. number 3.2.1.-, is a derivative of Bacteroides thetaiotaomicron. It is a 1,3-α-mannosidase . The recombinant BtMns92A, purified from Escherichia coli, is a single-domain Glycoside Hydrolase family 92 (GH92) enzyme (see more details at www.cazy.org).
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From €199.00
1,3-α-Mannosidase 92A (BtMns92A), assigned the E.C. number 3.2.1.-, is a derivative of Bacteroides thetaiotaomicron. It is a 1,3-α-mannosidase . The recombinant BtMns92A, purified from Escherichia coli, is a single-domain Glycoside Hydrolase family 92 (GH92) 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 0,25 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 α-Mannosidases
Family GH92
EC number 3.2.1.-
Organism Bacteroides thetaiotaomicron
Architecture GH92
Optimal pH 7
Optimal Temperature 37°C
Substrates mannosyl-oligosaccharides
Zhu et al. (2010) Nat.Chem.Biol. 6, 125-132.
Cuskin et al. (2015) Nature 517, 165-170.
More Information
Shipping Conditions Shipping: Dry Ice to RT
Storage Conditions -30°C to -15°C
Class Glycoside Hydrolase
Activity α-Mannosidases
Family GH92
EC number 3.2.1.-
Organism Bacteroides thetaiotaomicron
Architecture GH92
Optimal pH 7
Optimal Temperature 37°C
Substrates mannosyl-oligosaccharides
More Information
Shipping Conditions Shipping: Dry Ice to RT
Storage Conditions -30°C to -15°C
Class Glycoside Hydrolase
Activity α-Mannosidases
Family GH92
EC number 3.2.1.-
Organism Bacteroides thetaiotaomicron
Architecture GH92
Optimal pH 7
Optimal Temperature 37°C
Substrates mannosyl-oligosaccharides

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