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.
Protein Length
Full Length of Mature Protein
Available Sizes
Frequently Asked Questions
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