Recombinant Acholeplasma laidlawii Holo-[acyl-carrier-protein] synthase (acpS)

Product Specifications

Product Name Alternative

Holo-ACP synthase (4'-phosphopantetheinyl transferase AcpS)

Abbreviation

Recombinant Acholeplasma laidlawii acpS protein

Gene Name

AcpS

UniProt

A9NHV3

Expression Region

1-118aa

Organism

Acholeplasma laidlawii (strain PG-8A)

Target Sequence

MIHAIGTDLVELERIKSIGIDRFKDKILNEDEKNEYAKINHENRKLTYLAGRFAVKESLFKCFKAGDKTANYKDFSVLNDSVGAPYVVSKHTSDFVVHITISHTNLYAIAFVVLETKV

Tag

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

Type

In Stock Protein

Source

E.coli

Field of Research

Cancer

Relevance

Transfers the 4'-phosphopantetheine moiety from coenzyme A to a Ser of acyl-carrier-protein

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.

Molecular Weight

20.9 kDa

References & Citations

"Complete genome and proteome of Acholeplasma laidlawii." Lazarev V.N., Levitskii S.A., Basovskii Y.I., Chukin M.M., Akopian T.A., Vereshchagin V.V., Kostrjukova E.S., Kovaleva G.Y., Kazanov M.D., Malko D.B., Vitreschak A.G., Sernova N.V., Gelfand M.S., Demina I.A., Serebryakova M.V., Galyamina M.A., Vtyurin N.N., Rogov S.I. Govorun V.M. J. Bacteriol. 193:4943-4953 (2011)

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.