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Recombinant human Seryl-tRNA synthetase, Cytoplasmic domain protein (SERS), partial

Product Specifications

Product Name Alternative

Seryl-tRNA synthetase ; SerRSSeryl-tRNA (Ser/Sec) synthetase

Abbreviation

Recombinant Human SERS protein, partial

Gene Name

SERS

UniProt

P49591

Expression Region

2-233aa

Organism

Homo sapiens (Human)

Target Sequence

VLDLDLFRVDKGGDPALIRETQEKRFKDPGLVDQLVKADSEWRRCRFRADNLNKLKNLCSKTIGEKMKKKEPVGDDESVPENVLSFDDLTADALANLKVSQIKKVRLLIDEAILKCDAERIKLEAERFENLREIGNLLHPSVPISNDEDVDNKVERIWGDCTVRKKYSHVDLVVMVDGFEGEKGAVVAGSRGYFLKGVLVFLEQALIQYALRTLGSRGYIPIYTPFFMRKEV

Tag

N-terminal GST-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Metabolism

Relevance

Catalyzes the attachment of serine to tRNA (Ser) . Is also probably able to aminoacylate tRNA (Sec) with serine, to form the misacylated tRNA L-seryl-tRNA (Sec), which will be further converted into selenocysteinyl-tRNA (Sec) .

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.

Function

Catalyzes the attachment of serine to tRNA (Ser) in a two-step reaction

Molecular Weight

53.4 kDa

References & Citations

Genomic organization, cDNA sequence, bacterial expression, and purification of human seryl-tRNA synthase.Vincent C., Tarbouriech N., Haertlein M.Eur. J. Biochem. 250:77-84 (1997)

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

Partial

Available Sizes

More Discoveries

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