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      MBP – Maltose Binding Protein > MBP - 15N in NMR tube
      貨號:G03MPB01n_t5
      品牌:Giotto Biotech
      規格:
      目錄價:詢價
      商品詳情 相關下載

      Description

      Description
      MW = 40.3 kDa calculated. Recombinant Maltose binding protein from E. coli, expressed in E. coli. The protein consists of the residues 27-392 with a mutation the T28I (UniProtKB accession P0AEX9).
       

      Sequence

                                    30         40         50
                                M-KIEE GKLVIWINGD KGYNGLAEVG 
              60         70         80         90        100
      KKFEKDTGIK VTVEHPDKLE EKFPQVAATG DGPDIIFWAH DRFGGYAQSG 
             110        120        130        140        150
      LLAEITPDKA FQDKLYPFTW DAVRYNGKLI AYPIAVEALS LIYNKDLLPN 
             160        170        180        190        200
      PPKTWEEIPA LDKELKAKGK SALMFNLQEP YFTWPLIAAD GGYAFKYENG 
             210        220        230        240        250
      KYDIKDVGVD NAGAKAGLTF LVDLIKNKHM NADTDYSIAE AAFNKGETAM 
             260        270        280        290        300
      TINGPWAWSN IDTSKVNYGV TVLPTFKGQP SKPFVGVLSA GINAASPNKE 
             310        320        330        340        350
      LAKEFLENYL LTDEGLEAVN KDKPLGAVAL KSYEEELAKD PRIAATMENA 
             360        370        380        390 
      QKGEIMPNIP QMSAFWYAVR TAVINAASGR QTVDEALKDA QT

      Purity
      > 95% by SDS-PAGE. The protein is observed, in denaturing conditions, as a single band migrating between 35.0 and 45.0 kDa.

      Supplied as
      1.0 mg/mL solution in phosphate buffer 20 mM pH 7.2, EDTA 0.1 mM, NaN3 3 mM, Maltotriose 3 mM, Pefabloc® (AEBSF) 50 uM. The concentration is calculated by the analysis of the absorbance at 280 nm (ε280 = 66350 M-1cm-1 calculated).
      (unless otherwise specified, NMR tubes will be sold at a concentration of 1mM)

      Characteristics
      Under the above described conditions, to avoid precipitation or protein dimerization, the product can be concentrated up to 1.5 mM.

      Storage
      -20°C. The protein is stable at 4°C for months.
      Avoid repeated freeze/thaw cycles.

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