Maltose Binding Protein (MBP) (AA 27-396) (Active) 蛋白

ABIN2181500 产品详细信息, 供应商: Log in to see
蛋白名称
产品特性
AA 27-396
2
1
宿主
其他
4
1
资源
大肠杆菌(E. Coli)
4
蛋白类型
Recombinant
生物活性
Active
选项
Supplier
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产品特性 This protein carries no "tag". The protein has a calculated MW of 40.7 kDa. The protein migrates as 45 kDa on a SDS-PAGE gel under reducing (R) condition.
纯度 >95 % as determined by SDS-PAGE.
过滤 0.22 μm filtered
内毒素水平 Less than 1.0 EU per μg by the LAL method.
背景 Maltose-Binding Protein (MBP) is a part of the maltose/maltodextrin system of Escherichia coli, which is responsible for the uptake and efficient catabolism of maltodextrins. It is a complex regulatory and transport system involving many proteins and protein complexes. MBP has an approximate molecular mass of 42.5 kDa. MBP is used to increase the solubility of recombinant proteins expressed in E. coli. In these systems, the protein of interest is often expressed as a MBP-fusion protein, preventing aggregation of the protein of interest. In addition, MBP can itself be used as an affinity tag for purification of recombinant proteins. The fusion protein binds to amylose columns while all other proteins flow through. The MBP-protein fusion can be purified by eluting the column with maltose.
分子量 40.7 kDa
基因ID 17
NCBI登录号 ZP_11648096
研究领域 Complement Factors, Receptors, Serum/Plasma Proteins, Inflammation
限制 仅限研究用
状态 Lyophilized
溶解方式 For best performance, we strongly recommend you to follow the reconstitution protocol provided in the CoA.
缓冲液 20 mM tris, 200 mM NaCl, 1 mM EDTA, 10 mM maltose, pH 7.4
注意事项 Avoid repeated freeze-thaw cycles.
储存条件 -20 °C
储存方法 No activity loss was observed after storage at: In lyophilized state for 1 year (4 °C-8 °C), After reconstitution under sterile conditions for 1 month (4 °C-8 °C) or 3 months (-20 °C to -70 °C).
厂商提供的图像
SDS-PAGE (SDS) image for Maltose Binding Protein (MBP) (AA 27-396) (Active) protein (ABIN2181500) Maltose Binding Protein on SDS-PAGE under reducing (R) condition. The gel was stained...
背景 Quiocho, Spurlino, Rodseth: "Extensive features of tight oligosaccharide binding revealed in high-resolution structures of the maltodextrin transport/chemosensory receptor." in: Structure (London, England : 1993), Vol. 5, Issue 8, pp. 997-1015, 1997 (PubMed).

Duplay, Bedouelle, Fowler, Zabin, Saurin, Hofnung: "Sequences of the malE gene and of its product, the maltose-binding protein of Escherichia coli K12." in: The Journal of biological chemistry, Vol. 259, Issue 16, pp. 10606-13, 1984 (PubMed).

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