Recombinant Escherichia coli Molybdate-binding protein ModA (modA)

• CAS Number:

  9000-83-3

• Gene Name:

  modA

• UniProt:

  P37329

• Expression Region:

  25-257aa

• Organism:

  Escherichia coli (strain K12)

• Target Sequence:

  DEGKITVFAAASLTNAMQDIATQFKKEKGVDVVSSFASSSTLARQIEAGAPADLFISADQKWMDYAVDKKAIDTATRQTLLGNSLVVVAPKASVQKDFTIDSKTNWTSLLNGGRLAVGDPEHVPAGIYAKEALQKLGAWDTLSPKLAPAEDVRGALALVERNEAPLGIVYGSDAVASKGVKVVATFPEDSHKKVEYPVAVVEGHNNATVKAFYDYLKGPQAAEIFKRYGFTIK

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Source:

  E.coli

• Field of Research:

  Others

• Assay Type:

  Developed Protein

• Relevance:

  Part of the ABC transporter complex ModABC involved in the transport of molybdenum into the cell. Binds molybdate with high affinity in vitro and with a similar affinity in vivo. Binds tungstate with high affinity in vitro. Binds unnatural anion perrhenate with high affinity in vitro. Does not bind sulfate, phosphate, arsenate, selenate, chlorate, metavanadate, nitrate, perchlorate, permanganate or carbonate.

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• Length:

  Full Length of Mature Protein

• 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:

  37.9 kDa

• References & Citations:

  "Chromate binding and removal by the molybdate-binding protein ModA." Karpus J., Bosscher M., Ajiboye I., Zhang L., He C. ChemBioChem 18:633-637 (2017)

• 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℃.