Recombinant Bacillus anthracis Thymidylate kinase (tmk)

Product Specifications

Product Name Alternative

Tmk; BAMEG_0039Thymidylate kinase; EC 2.7.4.9; dTMP kinase

Abbreviation

Recombinant Bacillus anthracis Thymidylate kinase protein

Gene Name

Tmk

UniProt

C3LJ02

Expression Region

1-208aa

Organism

Bacillus anthracis (strain CDC 684 / NRRL 3495)

Target Sequence

MKGLFVTIEGPEGSGKTTLIQSLLPYFEQKEQKVMATREPGGIAISEDIRTILHKQEYTMMEARTEALLYAAARRQHLVEKVMPALNEDYLVLCDRFIDSSLAYQGYARGLGMDKVFEINRFATEDCMPSLTIYLDIEPEVGLARIAKDAGREVNRLDMEDISFHKRVREGYLQVVERFSDRIVLVNADQPMEKLIEEVIQVIEDKLL

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Phosphorylation of dTMP to form dTDP in both de novo and salvage pathways of dTTP synthesis.

Endotoxin

Not test

Purity

Greater than 90% 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.

Function

Phosphorylation of dTMP to form dTDP in both de novo and salvage pathways of dTTP synthesis.

Molecular Weight

27.8 kDa

References & Citations

"Genome sequence of Bacillus anthracis str. CDC 684."Dodson R.J., Munk A.C., Brettin T., Bruce D., Detter C., Tapia R., Han C., Sutton G., Sims D.Submitted (OCT-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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.