Recombinant Escherichia coli Thiosulfate sulfurtransferase GlpE (glpE)

Product Specifications

Product Name Alternative

GlpE; EcolC_0289; Thiosulfate sulfurtransferase GlpE; EC 2.8.1.1

Abbreviation

Recombinant E.coli glpE protein

Gene Name

GlpE

UniProt

B1IP41

Expression Region

1-108aa

Organism

Escherichia coli (strain ATCC 8739 / DSM 1576 / Crooks)

Target Sequence

MDQFECINVADAHQKLQEKEAVLVDIRDPQSFAMGHAVQAFHLTNDTLGAFMRDNDFDTPVMVMCYHGNSSKGAAQYLLQQGYDVVYSIDGGFEVWQRQFPAEVAYGA

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Microbiology

Relevance

Catalyzes, although with low efficiency, the sulfur transfer reaction from thiosulfate to cyanide.

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

Catalyzes, although with low efficiency, the sulfur transfer reaction from thiosulfate to cyanide.

Molecular Weight

16.1 kDa

References & Citations

"Complete sequence of Escherichia coli C str. ATCC 8739."Copeland A., Lucas S., Lapidus A., Glavina del Rio T., Dalin E., Tice H., Bruce D., Goodwin L., Pitluck S., Kiss H., Brettin T., Detter J.C., Han C., Kuske C.R., Schmutz J., Larimer F., Land M., Hauser L. Richardson P.Submitted (FEB-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.