Recombinant Stenotrophomonas maltophilia Elongation factor G (fusA) , partial

• Gene Name:

  fusA

• UniProt:

  B4SKW0

• Expression Region:

  8-290aa

• Organism:

  Stenotrophomonas maltophilia (strain R551-3)

• Target Sequence:

  ERYRNFGIMAHIDAGKTTTSERILFYTGKSHKIGEVHDGAATMDWMEQEQERGITIQSAATTAFWKGMDKSLPEHRFNIIDTPGHVDFTIEVERSLRVLDGAVFVLCAVGGVQPQSETVWRQANRYKVPRIAFVNKMDRTGANFYKVRDQLKAKLGAVAVPMQLPIGAEEGFKGVVDLLKMKAIHWDEASQGMKFEYGDIPADLQEKAEEARTFMIEAAAEANEELMEKYLGGEELAEAEIINALRTRTLATEIVPMYCGSAFKNKGVQAMLDGVIQLLPSPV

• Tag:

  C-terminal 6xHis-tagged

• Source:

  E.coli

• Field of Research:

  Others

• Assay Type:

  Developed Protein

• Relevance:

  Catalyzes the GTP-dependent ribosomal translocation step during translation elongation. During this step, the ribosome changes from the pre-translocational (PRE) to the post-translocational (POST) state as the newly formed A-site-bound peptidyl-tRNA and P-site-bound deacylated tRNA move to the P and E sites, respectively. Catalyzes the coordinated movement of the two tRNA molecules, the mRNA and conformational changes in the ribosome.

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• Length:

  Partial

• 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Molecular Weight:

  38.4 kDa

• 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.

• CAS Number:

  9000-83-3