Recombinant Escherichia coli Peptide deformylase (def)

• Product Name Alternative:

  Polypeptide deformylase

• Abbreviation:

  Recombinant E.coli def protein

• Gene Name:

  Def

• UniProt:

  P0A6K3

• Expression Region:

  2-169aa

• Organism:

  Escherichia coli (strain K12)

• Target Sequence:

  SVLQVLHIPDERLRKVAKPVEEVNAEIQRIVDDMFETMYAEEGIGLAATQVDIHQRIIVIDVSENRDERLVLINPELLEKSGETGIEEGCLSIPEQRALVPRAEKVKIRALDRDGKPFELEADGLLAICIQHEMDHLVGKLFMDYLSPLKQQRIRQKVEKLDRLKARA

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Roves the formyl group from the N-terminal Met of newly synthesized proteins. Requires at least a dipeptide for an efficient rate of reaction. N-terminal L-methionine is a prerequisite for activity but the enzyme has broad specificity at other positions.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• Form:

  Liquid or Lyophilized powder

• Buffer:

  If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

• Reconstitution:

  We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Function:

  Removes the formyl group from the N-terminal Met of newly synthesized proteins

• Molecular Weight:

  35.2 kDa

• References & Citations:

  Structural basis for the design of antibiotics targeting peptide deformylase.Hao B., Gong W., Rajagopalan P.T.R., Zhou Y., Pei D., Chan M.K.Biochemistry 38:4712-4719 (1999)

• Storage Conditions:

  The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Full Length of Mature Protein