Recombinant Escherichia coli Penicillin-binding protein 2 (mrdA)

• Purity: >85% (SDS-PAGE)
• Host Species: Escherichia coli (strain K12)
• Accession: P0AD65
• Gene: mrdA
• CAT.NO: B000189
• Expression Systems: E.coli In Vivo Biotinylation in E.coli Yeast Baculovirus Mammalian cell
• Product Name: Recombinant Escherichia coli Penicillin-binding protein 2 (mrdA)
• Source: E.coli;In Vivo Biotinylation in E.coli;Yeast;Baculovirus;Mammalian cell
• Protein Expression Range: 1-633
• Tag: Tag type will be determined during the manufacturing process.
• Form: Lyophilized powder
• Buffer: Tris/PBS-based buffer, 6% Trehalose.
• Storage: Store at -20°C/-80°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles.
• Alternative Names: mrdA; pbpA; b0635; JW0630; Peptidoglycan D,D-transpeptidase MrdA; EC 3.4.16.4; Penicillin-binding protein 2; PBP-2
• Target Protein Sequence: MKLQNSFRDY TAESALFVRR ALVAFLGILL LTGVLIANLY NLQIVRFTDY QTRSNENRIK LVPIAPSRGI IYDRNGIPLA LNRTIYQIEM MPEKVDNVQQ TLDALRSVVD LTDDDIAAFR KERARSHRFT SIPVKTNLTE VQVARFAVNQ YRFPGVEVKG YKRRYYPYGS ALTHVIGYVS KINDKDVERL NNDGKLANYA ATHDIGKLGI ERYYEDVLHG QTGYEEVEVN NRGRVIRQLK EVPPQAGHDI YLTLDLKLQQ YIETLLAGSR AAVVVTDPRT GGVLALVSTP SYDPNLFVDG ISSKDYSALL NDPNTPLVNR ATQGVYPPAS TVKPYVAVSA LSAGVITRNT TLFDPGWWQL PGSEKRYRDW KKWGHGRLNV TRSLEESADT FFYQVAYDMG IDRLSEWMGK FGYGHYTGID LAEERSGNMP TREWKQKRFK KPWYQGDTIP VGIGQGYWTA TPIQMSKALM ILINDGIVKV PHLLMSTAED GKQVPWVQPH EPPVGDIHSG YWELAKDGMY GVANRPNGTA HKYFASAPYK IAAKSGTAQV FGLKANETYN AHKIAERLRD HKLMTAFAPY NNPQVAVAMI LENGGAGPAV GTLMRQILDH IMLGDNNTDL PAENPAVAAA EDH
• Protein Length: full length protein
• 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
• Shelf Life: 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.
• Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.