Recombinant Enterobacteria phage lambda Holin (S) , partial

Recombinant Enterobacteria phage lambda Holin (S) , partial

• CAS Number: 9000-83-3
• Gene Name: S
• UniProt: P03705
• Expression Region: 1-37aa
• Organism: Escherichia phage lambda (Bacteriophage lambda)
• Target Sequence: MKMPEKHDLLAAILAAKEQGIGAILAFAMAYLRGRYN
• Tag: N-terminal 6xHis-GST-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: Developed Protein
• Relevance: [Isoform Holin]: Accumulates harmlessly in the cytoplasmic membrane until it reaches a critical concentration that triggers the formation of micron-scale pores (holes) causing host cell membrane disruption and endolysin escape into the periplasmic space. Determines the precise timing of host cell lysis. Participates with the endolysin and spanin proteins in the sequential events which lead to the programmed host cell lysis releasing the mature viral particles from the host cell. ; [Isoform Antiholin]: Counteracts the aggregation of the holin molecules and thus of pore formation.
• 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: 35.6 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℃.