Recombinant Enterobacteria phage K3 Holin (T) , partial

Recombinant Enterobacteria phage K3 Holin (T) , partial

• CAS Number: 9000-83-3
• 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
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• 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.
• 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: 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.