Recombinant Escherichia phage T7 Single-stranded DNA-binding protein (2.5)

MAKKIFTSALGTAEPYAYIAKPDYGNEERGFGNPRGVYKVDLTIPNKDPRCQRMVDEIVKCHEEAYAAAVEEYEANPPAVARGKKPLKPYEGDMPFFDNGDGTTTFKFKCYASFQDKKTKETKHINLVVVDSKGKKMEDVPIIGGGSKLKVKYSLVPYKWNTAVGASVKLQLESVMLVELATFGGGEDDWADEVEENGYVASGSAKASKPRDEESWDEDDEESEEADEDGDF

Single-stranded DNA-binding protein that eliminates secondary structure in long ssDNA formed on the lagging strand of the replication fork. Stimulates DNA polymerase activity and increases the efficiency of RNA primer synthesis by interacting with the DNA polymerase and the helicase/primase protein gp4. Disrupts loops, hairpins and other secondary structures present on ssDNA to reduce and eliminate pausing of viral DNA polymerase at specific sites during elongation.

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.

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.

Single-stranded DNA-binding protein that eliminates secondary structure in long ssDNA formed on the lagging strand of the replication fork. Stimulates DNA polymerase activity and increases the efficiency of RNA primer synthesis by interacting with the DNA polymerase and the helicase/primase protein gp4. Disrupts loops, hairpins and other secondary structures present on ssDNA to reduce and eliminate pausing of viral DNA polymerase at specific sites during elongation.

Essential residues in the C terminus of the bacteriophage T7 gene 2.5 single-stranded DNA-binding protein.Marintcheva B., Hamdan S.M., Lee S.J., Richardson C.C.J. Biol. Chem. 281:25831-25840 (2006)

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.