Recombinant Bacillus phage phi29 Single-stranded DNA-binding protein (5)

Recombinant Bacillus phage phi29 Single-stranded DNA-binding protein (5)

• CAS Number: 9000-83-3
• Gene Name: 5
• UniProt: Q38504
• Expression Region: 1-124aa
• Organism: Bacillus phage phi29 (Bacteriophage phi-29)
• Target Sequence: MENTNIVKATFDTETLEGQIKIFNAQTGGGQSFKNLPDGTIIEANAIAQYKQVSDTYGDAKEETVTTIFAADGSLYSAISKTVAEAASDLIDLVTRHKLETFKVKVVQGTSSKGNVFFSLQLSL
• Tag: C-terminal 6xHis-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: Developed Protein
• Relevance: Single-stranded DNA binding protein required for the elongation during viral DNA replication by strand displacement. Displaced viral DNA strands are transiently coated with the ssDNA-binding protein and therefore protected against nucleases. The latter is then probably removed by the replisome that performs lagging strand synthesis or during the events that lead up to the recombination process. Stimulates in vitro DNA replication several fold. Has helix-destabilizing activity since it removes secondary structure from the ssDNA in replicative intermediates.
• Purity: Greater than 90% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length
• 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: 20.3 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℃.