Recombinant Lactobacillus casei 60 kDa chaperonin (groL) , partial
CAT:
399-CSB-EP463371LMJ-02
Size:
100 µg
Price:
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- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Lactobacillus casei 60 kDa chaperonin (groL) , partial
- CAS Number: 9000-83-3
- Gene Name: groEL
- UniProt: B3W9W7
- Expression Region: 182-374aa
- Organism: Lacticaseibacillus casei (strain BL23) (Lactobacillus casei)
- Target Sequence: DTELSVVEGMQFDRGYLSQYMVTDNDKMEADLDDPYILITDKKISNIQDILPLLQEIVQQGKALLIIADDVAGEALPTLVLNKIRGTFNVVAVKAPGFGDRRKAQLEDIATLTGGTVISSDLGLDLKDTKLEQLGRAGKVTVTKDNTTIVDGAGSKDAIAERVNIIKKQIDDTTSDFDREKLQERLAKLAGGV
- Tag: C-terminal 6xHis-tagged
- Source: E.coli
- Field of Research: Signal Transduction
- Assay Type: In Stock Protein
- Relevance: Together with its co-chaperonin GroES, plays an essential role in assisting protein folding. The GroEL-GroES system forms a nano-cage that allows encapsulation of the non-native substrate proteins and provides a physical environment optimized to promote and accelerate protein folding.
- Purity: Greater than 90% as determined by SDS-PAGE.
- Activity: Not Test
- Length: Partial
- 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: 27.9 kDa
- References & Citations: "Lactobacillus casei BL23 complete genome sequence." Maze A., Boel G., Bourand A., Loux V., Gibrat J.F., Zuniga M., Hartke A., Deutscher J. Submitted (JUN-2008)
- 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℃.