Recombinant Escherichia coli FABB Protein (1-406 aa), His-SUMO-Myc-tagged

• Cat.No.: FABB-2211E
• Product Overview: Recombinant Escherichia coli (strain K12) FABB Protein (1-406 aa) is produced by E. coli expression system. This protein is fused with a 6xHis-SUMO tag at the N-terminal and a Myc tag at the C-terminal. Protein Description: Full Length.

Specification

• Species: E.coli
• Source: E.coli
• Tag: His&Myc&SUMO
• Protein Length: 1-406 aa
• Description: Catalyzes the condensation reaction of fatty acid synthesis by the addition to an acyl acceptor of two carbons from malonyl-ACP. Specific for elongation from C-10 to unsaturated C-16 and C-18 fatty acids.
• Form: Tris-based buffer,50% glycerol
• Molecular Mass: 61.3 kDa
• AA Sequence: MKRAVITGLGIVSSIGNNQQEVLASLREGRSGITFSQELKDSGMRSHVWGNVKLDTTGLIDRKVVRFMSDASIYAFLSMEQAIADAGLSPEAYQNNPRVGLIAGSGGGSPRFQVFGADAMRGPRGLKAVGPYVVTKAMASGVSACLATPFKIHGVNYSISSACATSAHCIGNAVEQIQLGKQDIVFAGGGEELCWEMACEFDAMGALSTKYNDTPEKASRTYDAHRDGFVIAGGGGMVVVEELEHALARGAHIYAEIVGYGATSDGADMVAPSGEGAVRCMKMAMHGVDTPIDYLNSHGTSTPVGDVKELAAIREVFGDKSPAISATKAMTGHSLGAAGVQEAIYSLLMLEHGFIAPSINIEELDEQAAGLNIVTETTDRELTTVMSNSFGFGGTNATLVMRKLKD
• Purity: > 90% as determined by SDS-PAGE.
• Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4 centigrade for up to one week.
• Storage: 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 centigrade/-80 centigrade. The shelf life of lyophilized form is 12 months at -20 centigrade/-80 centigrade.
• Concentration: A hardcopy of COA will be sent along with the products. Please refer to it for detailed information.

Gene Information

• Gene Name: fabB beta-ketoacyl-[acyl carrier protein] synthase I [ Escherichia coli str. K-12 substr. MG1655 ]
• Official Symbol: FABB
• Synonyms: fabB; ECK2317; fabC
• Gene ID: 946799
• Protein Refseq: NP_416826
• UniProt ID: P0A953