Recombinant Synechocystis sp. Ferredoxin-dependent glutamate synthase 2 (gltS) , partial

Recombinant Synechocystis sp. Ferredoxin-dependent glutamate synthase 2 (gltS) , partial

• CAS Number: 9000-83-3
• Gene Name: gltS
• UniProt: P55038
• Expression Region: 1-435aa
• Organism: Synechocystis sp. (strain PCC 6803 / Kazusa)
• Target Sequence: MSFQYPLLAPMTNSSVATNSNQPFLGQPWLVEERDACGVGFIANLRGKPDHTLVEQALKALGCMEHRGGCSADNDSGDGAGVMTAIPRELLAQWFNTRNLPMPDGDRLGVGMVFLPQEPSAREVARAYVEEVVRLEKLTVLGWREVPVNSDVLGIQAKNNQPHIEQILVTCPEGCAGDELDRRLYIARSIIGKKLAEDFYVCSFSCRTIVYKGMVRSIILGEFYLDLKNPGYTSNFAVYHRRFSTNTMPKWPLAQPMRLLGHNGEINTLLGNINWMAAREKELEVSGWTKAELEALTPIVNQANSDSYNLDSALELLVRTGRSPLEAAMILVPEAYKNQPALKDYPEISDFHDYYSGLQEPWDGPALLVFSDGKIVGAGLDRNGLRPARYCITKDDYIVLGSEAGVVDLPEVDIVEKGRLAPGQMIAVDLAEQKI
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: Developed Protein
• Purity: Greater than 85% 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: 55.5 kDa
• References & Citations: "Structural studies on the synchronization of catalytic centers in glutamate synthase." van den Heuvel R.H., Ferrari D., Bossi R.T., Ravasio S., Curti B., Vanoni M.A., Florencio F.J., Mattevi A. J Biol Chem 277:24579-24583 (2002)
• 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℃.