||mltC; BWG_2685; Membrane-bound lytic murein transglycosylase C; EC 4.2.2.n1; Murein lyase C
||Escherichia coli (strain K12 / MC4100 / BW2952)
|Target Protein Sequence
||CSTT KKGDTYNEAW VKDTNGFDIL MGQFAHNIEN IWGFKEVVIA
GPKDYVKYTD QYQTRSHINF DDGTITIETI AGTEPAAHLR RAIIKTLLMG DDPSSVDLYS
DVDDITISKE PFLYGQVVDN TGQPIRWEGR ASNFADYLLK NRLKSRSNGL RIIYSVTINM
VPNHLDKRAH KYLGMVRQAS RKYGVDESLI LAIMQTESSF NPYAVSRSDA LGLMQVVQHT
AGKDVFRSQG KSGTPSRSFL FDPASNIDTG TAYLAMLNNV YLGGIDNPTS RRYAVITAYN
GGAGSVLRVF SNDKIQAANI INTMTPGDVY QTLTTRHPSA ESRRYLYKVN TAQKSYRRR
||Full Length of Mature Protein
|| The following tags are available.
The tag type will be determined during production process. If you have specified tag type, please tell us and we will develop the specified tag preferentially.
|Buffer before Lyophilization
Tris/PBS-based buffer, 6% Trehalose, pH 8.0
We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
||Store at -20°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles.
||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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
||Delivery time may differ from different purchasing way or location, please kindly consult your local distributors for specific delivery time.
Note: All of our proteins are default shipped with normal blue ice packs, if you request to ship with dry ice, please communicate with us in advance and extra fees will be charged.
||Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
|| Please contact us to get it.