| Cat.No. : |
EEF2-1382M |
| Product Overview : |
Recombinant Mouse EEF2 Protein (2-858 aa) is produced by Yeast expression system. This protein is fused with a 6xHis tag at the N-terminal. Protein Description: Full Length of Mature Protein. |
| Description : |
Catalyzes the GTP-dependent ribosomal translocation step during translation elongation. During this step, the ribosome changes from the pre-translocational (PRE) to the post-translocational (POST) state as the newly formed A-site-bound peptidyl-tRNA and P-site-bound deacylated tRNA move to the P and E sites, respectively. Catalyzes the coordinated movent of the two tRNA molecules, the mRNA and conformational changes in the ribosome. |
| Source : |
Yeast |
| Species : |
Mouse |
| Tag : |
His |
| Form : |
Tris-based buffer,50% glycerol |
| Molecular Mass : |
97.2 kDa |
| Protein length : |
2-858 aa |
| AA Sequence : |
VNFTVDQIRA IMDKKANIRN MSVIAHVDHG KSTLTDSLVC KAGIIASARA GETRFTDTRK DEQERCITIK STAISLFYEL SENDLNFIKQ SKDGSGFLIN LIDSPGHVDF SSEVTAALRV TDGALVVVDC VSGVCVQTET VLRQAIAERI KPVLMMNKMD RALLELQLEP EELYQTFQRI VENVNVIIST YGEGESGPMG NIMIDPVLGT VGFGSGLHGW AFTLKQFAEM YVAKFAAKGE GQLSAAERAK KVEDMMKKLW GDRYFDPANG KFSKSANSPD GKKLPRTFCQ LILDPIFKVF DAIMNFRKEE TAKLIEKLDI KLDSEDKDKE GKPLLKAVMR RWLPAGDALL QMITIHLPSP VTAQKYRCEL LYEGPPDDEA AMGIKSCDPK GPLMMYISKM VPTSDKGRFY AFGRVFSGVV STGLKVRIMG PNYTPGKKED LYLKPIQRTI LMMGRYVEPI EDVPCGNIVG LVGVDQFLVK TGTITTFEHA HNMRVMKFSV SPVVRVAVEA KNPADLPKLV EGLKRLAKSD PMVQCIIEES GEHIIAGAGE LHLEICLKDL EEDHACIPIK KSDPVVSYRE TVSEESNVLC LSKSPNKHNR LYMKARPFPD GLAEDIDKGE VSARQELKAR ARYLAEKYEW DVAEARKIWC FGPDGTGPNI LTDITKGVQY LNEIKDSVVA GFQWATKEGA LCEENMRGVR FDVHDVTLHA DAIHRGGGQI IPTARRCLYA SVLTAQPRLM EPIYLVEIQC PEQVVGGIYG VLNRKRGHVF EESQVAGTPM FVVKAYLPVN ESFGFTADLR SNTGGQAFPQ CVFDHWQILP GDPFDNSSRP SQVVAETRKR KGLKEGIPAL DNFLDKL |
| Purity : |
> 90% as determined by SDS-PAGE. |
| Notes : |
Repeated freezing and thawing is not recommended. Store working aliquots at 4 centigrade for up to one week. |
| 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 with reconstitution instruction is sent along with the products. |
| Figure : |
(Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.
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