Recombinant Escherichia coli Beta-lactamase (ampC)
CAT:
399-CSB-EP360448ENV-03
Size:
1 mg
Price:
Ask
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Escherichia coli Beta-lactamase (ampC)
- CAS Number: 9000-83-3
- Gene Name: ampC
- UniProt: P00811
- Expression Region: 20-377aa
- Organism: Escherichia coli (strain K12)
- Target Sequence: APQQINDIVHRTITPLIEQQKIPGMAVAVIYQGKPYYFTWGYADIAKKQPVTQQTLFELGSVSKTFTGVLGGDAIARGEIKLSDPTTKYWPELTAKQWNGITLLHLATYTAGGLPLQVPDEVKSSSDLLRFYQNWQPAWAPGTQRLYANSSIGLFGALAVKPSGLSFEQAMQTRVFQPLKLNHTWINVPPAEEKNYAWGYREGKAVHVSPGALDAEAYGVKSTIEDMARWVQSNLKPLDINEKTLQQGIQLAQSRYWQTGDMYQGLGWEMLDWPVNPDSIINGSDNKIALAARPVKAITPPTPAVRASWVHKTGATGGFGSYVAFIPEKELGIVMLANKNYPNPARVDAAWQILNALQ
- Tag: N-terminal 6xHis-SUMO-tagged
- Source: E.coli
- Field of Research: Microbiology
- Assay Type: In Stock Protein
- Relevance: This protein is a serine beta-lactamase with a substrate specificity for cephalosporins.
- Purity: Greater than 85% as determined by SDS-PAGE.
- Activity: Not Test
- Length: Mature full length protein
- 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
- Molecular Weight: 52.5 kDa
- References & Citations: "Analysis of the Escherichia coli genome VI: DNA sequence of the region from 92.8 through 100 minutes." Burland V.D., Plunkett G. III, Sofia H.J., Daniels D.L., Blattner F.R. Nucleic Acids Res. 23:2105-2119 (1995)
- 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.