Recombinant Methanosarcina thermophila Methyl-coenzyme M reductase subunit alpha, partial

• Product Name Alternative:

  (Coenzyme-B sulfoethylthiotransferase alpha) (Fragment)

• Abbreviation:

  Recombinant Methanosarcina thermophila Methyl-coenzyme M reductase subunit alpha protein, partial

• UniProt:

  P22948

• Expression Region:

  1-15aa

• Organism:

  Methanosarcina thermophila

• Target Sequence:

  AADIFAKFKTSMEVK

• Tag:

  N-terminal 6xHis-KSI-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Component of the methyl-coenzyme M reductase (MCR) I that catalyzes the reductive cleavage of methyl-coenzyme M (CoM-S-CH3 or 2- (methylthio) ethanesulfonate) using coenzyme B (CoB or 7-mercaptoheptanoylthreonine phosphate) as reductant which results in the production of methane and the mixed heterodisulfide of CoB and CoM (CoM-S-S-CoB) . This is the final step in methanogenesis.

• 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.

• Molecular Weight:

  17.0 kDa

• References & Citations:

  "Purification and properties of methyl coenzyme M methylreductase from acetate-grown Methanosarcina thermophila." Jablonski P.E., Ferry J.G. J. Bacteriol. 173:2481-2487 (1991)

• 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:

  Partial