Recombinant Pseudomonas syringae pv. tomato Thiol:disulfide interchange protein DsbA (dsbA)

• Product Name Alternative:

  DsbA; PSPTO_0341Thiol:disulfide interchange protein DsbA

• Abbreviation:

  Recombinant Pseudomonas syringae pv. tomato dsbA protein

• Gene Name:

  DsbA

• UniProt:

  O52376

• Expression Region:

  23-214aa

• Organism:

  Pseudomonas syringae pv. tomato (strain DC3000)

• Target Sequence:

  AEPIESGKQYVELTSAVPVAVPGKIEVIELFWYGCPHCYAFEPTINPWVEKLPSDVNFVRIPAMFGGPWDAHGQLFITLDTMGVEHKVHAAVFEAIQKGGKRLTDKNDMADFVATQGVNKDDFLKTFDSFAVKGKIAQYKELAKKYEVTGVPTMIVNGKYRFDLGSAGGPEKTLQVADQLIDKERAAAKAAK

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Involved in disulfide-bond formation. Acts by transferring its disulfide bond to other proteins .

• 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.

• Function:

  Involved in disulfide-bond formation. Acts by transferring its disulfide bond to other proteins (By similarity) .

• Molecular Weight:

  25.1 kDa

• References & Citations:

  Kloek A.P., Kunkel B.N.The complete genome sequence of the Arabidopsis and tomato pathogen Pseudomonas syringae pv. tomato DC3000.Buell C.R., Joardar V., Lindeberg M., Selengut J., Paulsen I.T., Gwinn M.L., Dodson R.J., DeBoy R.T., Durkin A.S., Kolonay J.F., Madupu R., Daugherty S.C., Brinkac L.M., Beanan M.J., Haft D.H., Nelson W.C., Davidsen T.M., Zafar N. , Zhou L., Liu J., Yuan Q., Khouri H.M., Fedorova N.B., Tran B., Russell D., Berry K.J., Utterback T.R., Van Aken S.E., Feldblyum T.V., D'Ascenzo M., Deng W.-L., Ramos A.R., Alfano J.R., Cartinhour S., Chatterjee A.K., Delaney T.P., Lazarowitz S.G., Martin G.B., Schneider D.J., Tang X., Bender C.L., White O., Fraser C.M., Collmer A.Proc. Natl. Acad. Sci. U.S.A. 100:10181-10186 (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:

  Full Length of Mature Protein