Recombinant Pyrococcus horikoshII Glycerate 2-kinase (gck)

• CAS Number:

  9000-83-3
• Gene Name:

  gck
• UniProt:

  O58231
• Expression Region:

  1-440aa
• Organism:

  Pyrococcus horikoshII (strain ATCC 700860 / DSM 12428 / JCM 9974 / NBRC 100139 / OT-3)
• Target Sequence:

  MIAMDIREIGLRLVGEAIKAADPYRAVLNAVKVSDDKIIVQGKEFEIKGKVYVIALGKAACEMARAIEDILDVEDGVAVTKYGYGKELKRIKVIEAGHPIPDEKSILGAKEALSILNRARENDIVFILISGGGSALFELPEEGISLEDLKLTTDLLLKSGAKIHEINTVRKHISKVKGGKLAKMIKGTGIVLIISDVVGDNLEAIASGPTVKDPTTFEDAKRILELYDIWEKVPESVRLHIERGLRGEVEETLKEDLPNVHNFLIASNSISCEAIAREAQRLGFKAYIMTTTLEGEAKDAGLFIGSIVQEIAERGRPFEPPVVLVFGGETTVTIEGKGGKGGPNQEIALSATRKISDLEALIVAFDTDGTDGPTDAAGGIVDGTTYKKLREKGIDVEKVLKEHNSYEALKKVGGLLFTGPTGTNVNSIVIAIVTSKRGRT
• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source:

  E.coli
• Field of Research:

  Others
• Assay Type:

  In Stock Protein
• Relevance:

  Catalyzes the ATP-dependent phosphorylation of D-glycerate to 2-phosphoglycerate. It can also utilize GTP, CTP, UTP, ADP or pyrophosphate as phosphate donor.
• Purity:

  Greater than 85% as determined by SDS-PAGE.
• Activity:

  Not Test
• Length:

  Full Length
• 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:

  54.8 kDa
• References & Citations:

  "Crystal structure of the PH0495 protein from Pyrococccus horikoshII OT3." Mizutani H., Kunishima N. Submitted (MAY-2005)
• 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℃.