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.
Protein Length
Full Length
Available Sizes
Frequently Asked Questions
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