Recombinant Schizosaccharomyces pombe Alpha N-terminal protein methyltransferase 1 (tae1)

Product Specifications

Product Name Alternative

Translation associated element 1; X-Pro-Lys N-terminal protein methyltransferase 1

Abbreviation

Recombinant SchizosaccharoMyces pombe tae1 protein

Gene Name

Tae1

UniProt

O13748

Expression Region

1-219aa

Organism

Schizosaccharomyces pombe (strain 972 / ATCC 24843) (Fission yeast)

Target Sequence

MDPEKFYSDAIDYWNGVQPTVDGMLGGLGTGRIPQTDVVGSRTFLNRLNYRIGKIENLVAADCGAGIGRVTENVLLKIASHVDLVEPVENFISTAKKQLATKPCSFINVGLQNWTPEKNRYGLIWNQWCLSHLTDEDLIAYLSRCCEAIQEKGVICVKENVSSFEDTFDPIDSSVTRCEQSLKSLFKKANLVVVAETLQHGFPEELFPVKMYALVPHSS

Tag

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

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Alpha-N-methyltransferase that methylates the N-terminus of target proteins containing the N-terminal motif [Ala/Pro/Ser]-Pro-Lys when the initiator Met is cleaved. Specifically catalyzes mono-, di- or tri-methylation of exposed alpha-amino group of Ala or Ser residue in the [Ala/Ser]-Pro-Lys motif and mono- or di-methylation of Pro in the Pro-Pro-Lys motif

Endotoxin

Not test

Purity

Greater than 95% 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

31.8 kDa

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.