Cat.No.
FABB-2211E
Species
E. coli
Product Name
Recombinant Escherichia coli FABB Protein (1-406 aa), His-SUMO-Myc-tagged
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.
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.
Source
E. coli
Tag
His/SUMO/Myc
Form
Tris-based buffer,50% glycerol
Molecular Mass
61.3 kDa
Protein length
1-406 aa
AA Sequence
MKRAVITGLGIVSSIGNNQQEVLASLREGRSGITFSQELKDSGMRSHVWGNVKLDTTGLIDRKVVRFMSDASIYAFLSMEQAIADAGLSPEAYQNNPRVGLIAGSGGGSPRFQVFGADAMRGPRGLKAVGPYVVTKAMASGVSACLATPFKIHGVNYSISSACATSAHCIGNAVEQIQLGKQDIVFAGGGEELCWEMACEFDAMGALSTKYNDTPEKASRTYDAHRDGFVIAGGGGMVVVEELEHALARGAHIYAEIVGYGATSDGADMVAPSGEGAVRCMKMAMHGVDTPIDYLNSHGTSTPVGDVKELAAIREVFGDKSPAISATKAMTGHSLGAAGVQEAIYSLLMLEHGFIAPSINIEELDEQAAGLNIVTETTDRELTTVMSNSFGFGGTNATLVMRKLKD
Purity
> 90% as determined by SDS-PAGE.
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 Name
Official Symbol
Synonyms
fabB; ECK2317; fabC;
Gene ID
Protein Refseq
UniProt ID
Figure 1
FABB-2211E, 1.jpg
Figure Note 1
(Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.
