Recombinant Lactococcus lactis subsp. lactis Prolipoprotein diacylglyceryl transferase (lgt) , Nanodisc

Recombinant Lactococcus lactis subsp. lactis Prolipoprotein diacylglyceryl transferase (lgt) , Nanodisc

• CAS Number: 9000-83-3
• Gene Name: lgt
• UniProt: Q9CHU9
• Expression Region: 1-261aa
• Organism: Lactococcus lactis subsp. lactis (strain IL1403) (Streptococcus lactis)
• Target Sequence: MNNLFPFLALNKIALQLGPLAIHWYAIFIVGGAALAVWLACKEAPKRNIKTDDIIDFVLFAFPLGIVGARLYYVIFQWSYYSQHPSQIIAMWDGGGAIYGSLIAGAIVLFVFSYYRMIHPLDLLDITIPGVFLAQAMGRWGNFVNQEAYGKIVSNLDWLPAFIRNQMFIDGHYRMPTFLFESIGTLSGFILVMVFRHRIKGLKRGDIFSFYLVWYGAVRFIVEGMRTDSLMLGPARVSQWLSVLLVIVGLVLFIYRRMKKN
• Tag: C-terminal 6xHis-tagged
• Source: in vitro E.coli expression system
• Field of Research: Others
• Assay Type: CF Transmembrane Protein & Developed Protein
• Relevance: Transfers the N-acyl diglyceride group on what will become the N-terminal cysteine of membrane lipoproteins.
• Purity: Greater than 85% 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: 32.6 kDa
• References & Citations: "The complete genome sequence of the lactic acid bacterium Lactococcus lactis ssp. lactis IL1403." Bolotin A., Wincker P., Mauger S., Jaillon O., Malarme K., Weissenbach J., Ehrlich S.D., Sorokin A. Genome Res. 11:731-753 (2001)
• 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℃.