Recombinant Enterobacteria phage T4 Double-stranded DNA-binding protein (dsbA)

• Product Name Alternative:

  DsDNA-binding protein A (rpbB)

• Abbreviation:

  Recombinant Enterobacteria phage T4 dsbA protein

• Gene Name:

  DsbA

• UniProt:

  P13320

• Expression Region:

  1-89aa

• Organism:

  Enterobacteria phage T4 (Bacteriophage T4)

• Target Sequence:

  MAKKEMVEFDEAIHGEDLAKFIKEASDHKLKISGYNELIKDIRIRAKDELGVDGKMFNRLLALYHKDNRDVFEAETEEVVELYDTVFSK

• Tag:

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

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Cell Biology

• Relevance:

  May play a role in transcription of several T4 genes. Binds double-stranded DNA and interacts preferentially with T4 late promoter regions.

• Endotoxin:

  Not test

• Purity:

  Greater than 85% 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:

  May play a role in transcription of several T4 genes. Binds double-stranded DNA and interacts preferentially with T4 late promoter regions.

• Molecular Weight:

  17.8 kDa

• References & Citations:

  "Overexpression and structural characterization of the phage T4 protein DsbA." Sieber P., Lindemann A., Boehm M., Seidel G., Herzing U., van der Heusen P., Muller R., Ruger W., Jaenicke R., Rosch P. Biol. Chem. 379:51-58 (1998)

• 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