Recombinant Lactobacillus casei 60 kDa chaperonin (groL) , partial

Recombinant Lactobacillus casei 60 kDa chaperonin (groL) , partial

• CAS Number: 9000-83-3
• Gene Name: groEL
• UniProt: B3W9W7
• Expression Region: 182-374aa
• Organism: Lacticaseibacillus casei (strain BL23) (Lactobacillus casei)
• Target Sequence: DTELSVVEGMQFDRGYLSQYMVTDNDKMEADLDDPYILITDKKISNIQDILPLLQEIVQQGKALLIIADDVAGEALPTLVLNKIRGTFNVVAVKAPGFGDRRKAQLEDIATLTGGTVISSDLGLDLKDTKLEQLGRAGKVTVTKDNTTIVDGAGSKDAIAERVNIIKKQIDDTTSDFDREKLQERLAKLAGGV
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Signal Transduction
• 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: 28.4 kDa
• References & Citations: "Lactobacillus casei BL23 complete genome sequence." Maze A., Boel G., Bourand A., Loux V., Gibrat J.F., Zuniga M., Hartke A., Deutscher J. Submitted (JUN-2008)
• 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℃.