Recombinant Schizosaccharomyces pombe Alpha N-terminal protein methyltransferase 1 (tae1)

• Product Name Alternative:

  Translation associated element 1; X-Pro-Lys N-terminal protein methyltransferase 1

• Abbreviation:

  Recombinant SchizosaccharoMyces pombe tae1 protein

• Gene Name:

  Tae1

• UniProt:

  O13748

• Expression Region:

  1-219aa

• Organism:

  Schizosaccharomyces pombe (strain 972 / ATCC 24843) (Fission yeast)

• Target Sequence:

  MDPEKFYSDAIDYWNGVQPTVDGMLGGLGTGRIPQTDVVGSRTFLNRLNYRIGKIENLVAADCGAGIGRVTENVLLKIASHVDLVEPVENFISTAKKQLATKPCSFINVGLQNWTPEKNRYGLIWNQWCLSHLTDEDLIAYLSRCCEAIQEKGVICVKENVSSFEDTFDPIDSSVTRCEQSLKSLFKKANLVVVAETLQHGFPEELFPVKMYALVPHSS

• Tag:

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

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Alpha-N-methyltransferase that methylates the N-terminus of target proteins containing the N-terminal motif [Ala/Pro/Ser]-Pro-Lys when the initiator Met is cleaved. Specifically catalyzes mono-, di- or tri-methylation of exposed alpha-amino group of Ala or Ser residue in the [Ala/Ser]-Pro-Lys motif and mono- or di-methylation of Pro in the Pro-Pro-Lys motif

• Endotoxin:

  Not test

• Purity:

  Greater than 95% 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:

  31.8 kDa

• 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