Recombinant Pseudomonas putida Probable HTH-type transcriptional regulator ttgR (ttgR)
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Pseudomonas putida Probable HTH-type transcriptional regulator ttgR (ttgR)
Product Name Alternative:
Efflux pump ttgABC operon regulator
Abbreviation:
Recombinant Pseudomonas putida ttgR protein
Gene Name:
TtgR
UniProt:
Q88N29
Expression Region:
1-210aa
Organism:
Pseudomonas putida (strain ATCC 47054 / DSM 6125 / CFBP 8728 / NCIMB 11950 / KT2440)
Target Sequence:
MVRRTKEEAQETRAQIIEAAERAFYKRGVARTTLADIAELAGVTRGAIYWHFNNKAELVQALLDSLHETHDHLARASESEDELDPLGCMRKLLLQVFNELVLDARTRRINEILHHKCEFTDDMCEIRQQRQSAVLDCHKGITLALANAVRRGQLPGELDVERAAVAMFAYVDGLIGRWLLLPDSVDLLGDVEKWVDTGLDMLRLSPALRK
Tag:
C-terminal 6xHis-tagged
Type:
In Stock Protein
Source:
E.coli
Field of Research:
Others
Relevance:
Probable regulatory protein for the ttgABC efflux pump operon. May function as a repressor
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:
30.7 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