Recombinant Enterobacteria phage T4 Double-stranded DNA-binding protein (dsbA)

Product Specifications

Product Name Alternative

DsDNA-binding protein A (rpbB)

Abbreviation

Recombinant Enterobacteria phage T4 dsbA protein

Gene Name

DsbA

UniProt

P13320

Expression Region

1-89aa

Organism

Enterobacteria phage T4 (Bacteriophage T4)

Target Sequence

MAKKEMVEFDEAIHGEDLAKFIKEASDHKLKISGYNELIKDIRIRAKDELGVDGKMFNRLLALYHKDNRDVFEAETEEVVELYDTVFSK

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Cell Biology

Relevance

May play a role in transcription of several T4 genes. Binds double-stranded DNA and interacts preferentially with T4 late promoter regions.

Endotoxin

Not test

Purity

Greater than 85% 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 play a role in transcription of several T4 genes. Binds double-stranded DNA and interacts preferentially with T4 late promoter regions.

Molecular Weight

17.8 kDa

References & Citations

"Overexpression and structural characterization of the phage T4 protein DsbA." Sieber P., Lindemann A., Boehm M., Seidel G., Herzing U., van der Heusen P., Muller R., Ruger W., Jaenicke R., Rosch P. Biol. Chem. 379:51-58 (1998)

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.