Has cefotaxime-hydrolyzing activity. Beta-lactamase CTX-M-2 Protein, Salmonella typhimurium, Recombinant is expressed in E. coli expression system. The predicted molecular weight is 28.4 kDa and the accession number is P74841.
| 説明 |
Has cefotaxime-hydrolyzing activity. Beta-lactamase CTX-M-2 Protein, Salmonella typhimurium, Recombinant is expressed in E. coli expression system. The predicted molecular weight is 28.4 kDa and the accession number is P74841. |
| Species |
Salmonella typhimurium
|
| Expression Host |
E. coli
|
| Tag |
Tag Free
|
| Accession Number |
P74841
|
| 別名 |
bla, Beta-lactamase CTX-M-2, Cefotaximase 2
|
| Amino Acid |
QANSVQQQLEALEKSSGGRLGVALINTADNSQILYRADERFAMCSTSKVMAAAAVLKQSESDKHLLNQRVEIKKSDLVNYNPIAEKHVNGTMTLAELGAAALQYSDNTAMNKLIAHLGGPDKVTAFARSLGDETFRLDRTEPTLNTAIPGDPRDTTTPLAMAQTLKNLTLGKALAETQRAQLVTWLKGNTTGSASIRAGLPKSWVVGDKTGSGDYGTTNDIAVIWPENHAPLVLVTYFTQPEQKAESRRDILAAAAKIVTHGF
|
| Construction |
29-291 aa
|
| Protein Purity |
> 85% as determined by SDS-PAGE.
|
| 分子量 |
28.4 kDa (predicted)
|
| Formulation |
If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.
|
| Reconstitution |
A Certificate of Analysis (CoA) containing reconstitution instructions is included with the products. Please refer to the CoA for detailed information.
|
| Stability & Storage |
Lyophilized powders can be stably stored for over 12 months, while liquid products can be stored for 6-12 months at-80℃. For reconstituted proteinsolutions, the solution can be stored at -20°c to -80'c for at least 3 months. Please avoid multiple freeze-thaw cycles and store products in aliquots.
|
| Shipping |
In general, Lyophilized powders are shipping with blue ice. Solutions are shipping with dry ice.
|
| Research Background |
Has cefotaxime-hydrolyzing activity.
|
Calculator
Reconstitution Calculator
Recombinant Proteins Dilute Calculator
Specific Activity Calculator
bottom
