Recombinant Lactobacillus delbrueckII subsp. bulgaricus 60 kDa chaperonin (groL) , partial

Recombinant Lactobacillus delbrueckII subsp. bulgaricus 60 kDa chaperonin (groL) , partial

• CAS Number: 9000-83-3
• Gene Name: groEL
• UniProt: Q1G937
• Expression Region: 182-374aa
• Organism: Lactobacillus delbrueckII subsp. bulgaricus (strain ATCC 11842 / DSM 20081 / BCRC 10696 / JCM 1002 / NBRC 13953 / NCIMB 11778 / NCTC 12712 / WDCM 00102 / Lb 14)
• Target Sequence: ETELSVVEGMQFDRGYLSQYMVTDNDKMEADLENPYILITDKKISNIQDILPMLQEIVQQGRSLLIIADDVTGEALPTLVLNKIRGTFNVVAVKAPGFGDRRKEQLADIAALTGGTVISEDLGLELKDTQLSQLGQARRVTITKDSTTIVDGSGAKEAIQERVDTIRKQIEDTSSDFDKKKLQERLAKLTGGV
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock 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 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: 26.3 kDa
• References & Citations: "The complete genome sequence of Lactobacillus bulgaricus reveals extensive and ongoing reductive evolution." van de Guchte M., Penaud S., Grimaldi C., Barbe V., Bryson K., Nicolas P., Robert C., Oztas S., Mangenot S., Couloux A., Loux V., Dervyn R., Bossy R., Bolotin A., Batto J.-M., Walunas T., Gibrat J.-F., Bessieres P. Maguin E. Proc. Natl. Acad. Sci. U.S.A. 103:9274-9279 (2006)
• 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℃.