Recombinant Halobacterium salinarum Cobalamin import system permease protein BtuC (btuC)
Product Specifications
Product Name Alternative
BtuC; OE_2952FCobalamin import system permease protein BtuC
Abbreviation
Recombinant Halobacterium salinarum btuC protein
Gene Name
BtuC
UniProt
B0R5G3
Expression Region
1-369aa
Organism
Halobacterium salinarum (strain ATCC 29341 / DSM 671 / R1)
Target Sequence
MREASARAVAWSAAAGVLLVAVLLVSATIGPEPITLRTVAMAALTELAVPVGASVTMHTHAVPVVSGGLPWPALTIAYAAPLQFGVPETAQVIVGTIRLPRIVLGATVGASLAISGAVLQGFFRNPMADPSIVGVSSGAAVGAVAAITLPSVVVIGVQPAAFAGALIAAFTVYAIATKNGHTPTATLLLSGVAVQTLLGAVTSFLVVNSGREIRPAMYWLMGTLHGSRWHDVEAALPVVVVGSAVLLAYAREMNVLLAGEEDAHTLGVDVDRTKRLLLAVASVVTAAAVSFAGAIGFVGLIVPHAVRLVVGPDHRVLLPVSALTGGAFLVAADTVARATATEPPVGIITALIGAPFFLYLLRDREVRAL
Tag
N-terminal 10xHis-tagged
Type
CF Transmembrane Protein & Developed Protein
Source
In vitro E.coli expression system
Field of Research
Others
Relevance
Required for corrinoid utilization. Probably part of the ABC transporter complex BtuCDF involved in cobalamin (vitamin B12) import. Probably involved in the translocation of the substrate across the membrane
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
40.3 kDa
References & Citations
"Evolution in the laboratory: the genome of Halobacterium salinarum strain R1 compared to that of strain NRC-1." Pfeiffer F., Schuster S.C., Broicher A., Falb M., Palm P., Rodewald K., Ruepp A., Soppa J., Tittor J., Oesterhelt D. Genomics 91:335-346 (2008)
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
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