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.
Protein Length
Full Length
Available Sizes
Curated Selection
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