Recombinant Escherichia coli Plasmid-derived single-stranded DNA-binding protein (ssbF)

Product Specifications

Product Name Alternative

Helix-destabilizing protein

Abbreviation

Recombinant E.coli ssbF protein

Gene Name

SsbF

UniProt

P18310

Expression Region

2-179aa

Organism

Escherichia coli (strain K12)

Target Sequence

AVRGINKVILVGRLGKDPEVRYIPNGGAVANLQVATSESWRDKQTGEMREQTEWHRVVLFGKLAEVAGECLRKGAQVYIEGQLRTRSWEDNGITRYVTEILVKTTGTMQMLVRAAGAQTQPEEGQQFSGQPQPEPQAEAGTKKGGAKTKGRGRKAAQPEPQPQPPEGDDYGFSDDIPF

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

May contribute to the conjugative processing of DNA. It has a functional relationship with Psi (plasmid-mediated sos inhibition) proteins.

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

May contribute to the conjugative processing of DNA. It has a functional relationship with Psi (plasmid-mediated sos inhibition) proteins.

Molecular Weight

35.5 kDa

References & Citations

F sex factor encodes a single-stranded DNA binding protein (SSB) with extensive sequence homology to Escherichia coli SSB.Chase J.W., Merrill B.M., Williams K.R.Proc. Natl. Acad. Sci. U.S.A. 80:5480-5484 (1983)

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.