Recombinant Bacillus phage phi29 Single-stranded DNA-binding protein (5)
Product Specifications
Product Name Alternative
SSB; Gene product 5; gp5; Protein p5
Abbreviation
Recombinant Bacillus phage phi29 Single-stranded DNA-binding protein
Gene Name
5
UniProt
Q38504
Expression Region
1-124aa
Organism
Bacillus phage phi29 (Bacteriophage phi-29)
Target Sequence
MENTNIVKATFDTETLEGQIKIFNAQTGGGQSFKNLPDGTIIEANAIAQYKQVSDTYGDAKEETVTTIFAADGSLYSAISKTVAEAASDLIDLVTRHKLETFKVKVVQGTSSKGNVFFSLQLSL
Tag
C-terminal 6xHis-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Others
Relevance
Single-stranded DNA binding protein required for the elongation during viral DNA replication by strand displacement. Displaced viral DNA strands are transiently coated with the ssDNA-binding protein and therefore protected against nucleases. The latter is then probably removed by the replisome that performs lagging strand synthesis or during the events that lead up to the recombination process. Stimulates in vitro DNA replication several fold. Has helix-destabilizing activity since it removes secondary structure from the ssDNA in replicative intermediates.
Endotoxin
Not test
Purity
Greater than 90% 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
20.3 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.
Product MSDS
https://www.cusabio.com/msds/12937534/
Protein Length
Full Length
Available Sizes
Curated Selection
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