Recombinant Francisella tularensis subsp. holarctica Chaperonin GroEL (groEL) , partial
CAT:
399-CSB-EP311342FCO-03
Size:
20 µg
Price:
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- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Francisella tularensis subsp. holarctica Chaperonin GroEL (groEL) , partial
- CAS Number: 9000-83-3
- Gene Name: groEL
- UniProt: P94798
- Expression Region: 184-376aa
- Organism: Francisella tularensis subsp. holarctica (strain LVS)
- Target Sequence: EDELDVVEGMQFDRGYLSPYFATNQENMTTDLENPYILIVDKKISNIRDLLPILEGVSKSGRALLIIAEDVESEALATLVVNNMRGVVKVCAVKAPGFGDRRKAMLEDIATLTGATFVSEDLSMKLEETNMEHLGTASRVQVTKDNTTIIDGAGEKEAIAKRINVIKANIAEANSDYDREKLQERLAKLSGGV
- Tag: C-terminal 6xHis-tagged
- Source: E.coli
- Field of Research: Others
- Assay Type: Developed Protein
- Relevance: Together with its co-chaperonin GroES, plays an essential role in assisting protein folding. The GroEL-GroES system forms a nano-cage that allows encapsulation of the non-native substrate proteins and provides a physical environment optimized to promote and accelerate protein folding.
- Purity: Greater than 95% as determined by SDS-PAGE.
- Activity: Not Test
- Bioactivity: 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: 28.1 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℃.