Recombinant Enterobacteria phage lambda Host-nuclease inhibitor protein gam (gam)

Product Specifications

Product Name Alternative

Gamma

Abbreviation

Recombinant Escherichia phage lambda Host-nuclease inhibitor protein gam protein

Gene Name

Gam

UniProt

P03702

Expression Region

1-138aa

Organism

Escherichia phage lambda (Bacteriophage lambda)

Target Sequence

MDINTETEIKQKHSLTPFPVFLISPAFRGRYFHSYFRSSAMNAYYIQDRLEAQSWARHYQQLAREEKEAELADDMEKGLPQHLFESLCIDHLQRHGASKKSITRAFDDDVEFQERMAEHIRYMVETIAHHQVDIDSEV

Tag

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

Type

In Stock Protein

Source

E.coli

Field of Research

Immunology

Relevance

Binds to host RecBCD nuclease and inhibits it thereby protecting the viral DNA against recBCD mediated degradation.

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

23.8 kDa

References & Citations

"The crystal structure of lambda-Gam protein suggests a model for RecBCD inhibition." Court R., Cook N., Saikrishnan K., Wigley D. J. Mol. Biol. 371:25-33 (2007)

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.