GB1 > GB1 - 2H13C15N microcrystals

Recombinant, from Streptococcus sp
Residues 303-357, T303Q mutant, UniProtKB accession P19909
MW = 6.2 kDa
CAT # G03GB102dcn

This product is currently out of stock and unavailable.

SKU: G03GB102dcn Categories: , Tags: ,
Catalog n.Physical stateLabelingNMR StandardQtyPrice
Request a quote
Request a quote
Request a quote
VAT not included

For any special request or bulk quantities Click Here

Additional information

Labeling

2H13C15N

Qty

5 mg, 10 mg, 20 mg

NMR Standard

Bulk sample

Physical state

Microcrystalline

Shipping in Dry Ice

no

Description

Description
MW = 6.2 kDa calculated. GB1 (Immunoglobulin G-binding protein G, IgG-binding protein G) expressed in E. coli. The protein consists β-1 Immunoglobulin Binding Domain of Protein G, residues 303-357 (UniProtKB accession P19909), with the mutation T303Q (T2Q). This mutation reduces the cleavage of the N-terminal Met residue.

Sequence

       310        320        330        340        350
M-QYKLILNG KTLKGETTTE AVDAATAEKV FKQYANDNGV DGEWTYDDAT 
       
KTFTVTE

Purity
> 95% by SDS-PAGE. The protein is observed, in denaturing conditions, as a single band migrating at molecular weight below 14.4 kDa.

Supplied as
1.0 mg/mL solution in sodium phosphate 20 mM, pH 7. The concentration is calculated by the analysis of the absorbance at 280 nm (ε280= 9970 M-1cm-1 calculated).
(unless otherwise specified, NMR tubes will be sold at a concentration of 1mM)

Characteristics
Under the above described conditions, to avoid precipitation or protein aggregation, the product can be concentrated up to 3 mM.

Storage
-20°C. The protein is stable at 4°C for months at 25°C for at least two weeks. Avoid repeated freeze/thaw cycles.
NMR USE: after the experiments return the sample at 4°C.

 
References
Frericks Schmidt, H.L. et al. J. Phys. Chem. B 111 (51), 14362-14369 (2007).
Franks, W.T. et al. J. Am. Chem. Soc. 127 (35), 12291-12305 (2005).
Social media & sharing icons powered by UltimatelySocial

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close