Recombinant Enterobacteria phage K3 Holin (T), partial

• Product Name Alternative:

  (Lysis protein)

• Abbreviation:

  Recombinant Enterobacteria phage K3 Holin protein, partial

• Gene Name:

  T

• UniProt:

  P10393

• Expression Region:

  50-218aa

• Organism:

  Enterobacteria phage K3 (Bacteriophage K3)

• Target Sequence:

  RGDSFFEYYKQSKYETYSEIIEKERNARFESVALEQLQIVHISSEADFSAVYSFRPKNLNYFVDIIAYEGKLPSTISEKSLGGYPVDKTMDEYTVHLNGRHYYSNSKFAFLPTKKPTPEINYMYSCPYFNLDNIYAGTITMYWYRNDHISNDRLESICSQAARILGRAK

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Exhibits a coumarin 7-hydroxylase activity. Active in the metabolic activation of hexamethylphosphoramide, N, N-dimethylaniline, 2'-methoxyacetophenone, N-nitrosomethylphenylamine, and the tobacco-specific carcinogen, 4- (methylnitrosamino) -1- (3-pyridyl) -1-butanone. Possesses phenacetin O-deethylation activity.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• 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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Molecular Weight:

  27.2 kDa

• References & Citations:

  "Single nucleotide polymorphisms of the human cyp2a13 gene: evidence for a null allele." Zhang X., Chen Y., Liu Y., Ren X., Zhang Q.Y., Caggana M., Ding X. Drug Metab Dispos 31:1081-1085 (2003)

• 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Partial