Recombinant Escherichia coli Penicillin-binding protein 1A(mrcA),partial

SKU: CSB-EP365805ENV

Size: 200ug. Other sizes are also available. Please Inquire.

In Stock: No

Lead time: 10-20 working days

Research Topic: Microbiology

Uniprot ID: P02918

Gene Names: mrcA

Organism: Escherichia coli (strain K12)

AA Sequence: MLDEGYITQQQFDQTRTEAINANYHAPEIAFSAPYLSEMVRQEMYNRYGESAYEDGYRIYTTITRKVQQAAQQAVRNNVLDYDMRHGYRGPANVLWKVGESAWDNNKITDTLKALPTYGPLLPAAVTSANPQQATAMLADGSTVALSMEGVRWARPYRSDTQQGPTPRKVTDVLQTGQQIWVRQVGDAWWLAQVPEVNSALVSINPQNGAVMALVGGFDFNQSKFNRATQALRQVGSNIKPFLYTAAMDKGLTLASMLNDVPISRWDASAGSDWQPKNSPPQYAGPIRLRQGLGQSKNVVM

Expression Region: 229-529aa

Sequence Info: Partial

Source: E.coli

Tag Info: N-terminal 6xHis-SUMO-tagged

MW: 49.5 kDa

Alternative Name(s): Short name: PBP-1a Short name: PBP1a Including the following 2 domains: Penicillin-insensitive transglycosylase Alternative name(s): Peptidoglycan TGase Penicillin-sensitive transpeptidase Alternative name(s): DD-transpeptidase

Relevance: Cell wall formation. Synthesis of cross-linked peptidoglycan from the lipid intermediates. The enzyme has a penicillin-insensitive transglycosylase N-terminal domain (formation of linear glycan strands) and a penicillin-sensitive transpeptidase C-terminal domain (cross-linking of the peptide subunits).

Reference: "Highly accurate genome sequences of Escherichia coli K-12 strains MG1655 and W3110."Hayashi K., Morooka N., Yamamoto Y., Fujita K., Isono K., Choi S., Ohtsubo E., Baba T., Wanner B.L., Mori H., Horiuchi T.Mol. Syst. Biol. 2:E1-E5(2006) .

Purity: Greater than 90% as determined by SDS-PAGE.

Storage Buffer: Tris-based buffer，50% glycerol

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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.

Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4℃ for up to one week.