Penicillin-binding protein 1B, partial, recombinant Klebsiella pneumoniae subsp. pneumoniae

Organism: Klebsiella pneumoniae subsp. pneumoniae (strain HS11286). Source: E.coli. Expression Region: 87-850aa. Protein Length: Partial. Tag Info: C-terminal 10xHis-tagged. Target Protein Sequence: LDQKIRSRID GKVWELPAAV YGRMVNLEPD MQISKNEMVR LLNATQYRQV SAMTRPGEYT VQANSIEMIR RPFDFPDSKE GQVRARLTFD GDHLETIENM DNNRQFGFFR LDPRLITMLQ SPNGEQRLFV KRSGFPDLLV DTLLATEDRH FYEHDGISLY SIGRAVLANL TAGRTVQGAS TLTQQLVKNL FLSSERSYWR KANEAYMALI VDARYSKDRI LELYMNEVYL GQSGDNEIRG FPLASLYYFG RPVEELSLDQ QALLVGMVKG ASVYNPWRNP KLALERRNLV LRLLQQQQVI DQELYDMLSA RPLGVQPRGG VISPQPAFMQ MVRQELQAKL GDKVKDLSGV KIFTTFDSVA QDAAEKAASE GIPVLKKQRK LADLETAMVV VDRFTGEVRA MVGGAEPQFA GYNRAMQARR SIGSLAKPAT YLTALSQPNQ YRLNTWIADA PVTIRLSNGQ TWSPQNDDRR FSGQVMLVDA LTRSMNVPTV NLGMALGLPA VVDTWTKLGA PKNQLNAVPS MLLGALNLTP IEVAQAFQTI ASGGNRAPLS ALRSVIAEDG TVLYQSYPQA ERAVPAQAAY MTLWTMQQVV QRGTGRQLGA KYPGLHLAGK TGTTNNNVDT WFAGIDGSQV TITWVGRDNN QPTKLYGASG AMSIYQRYLA NQTPTPLVLT VPEDVVDMGV DSNGNFVCSG GMRSLPVWTT QPDALCRQGE MMQQQQLQQQ EAKNPFNQSG QQPPPQQQQQ QQPPKQQEKS DGVAGWIKDM FGSN. Purity: Greater than 90% as determined by SDS-PAGE. Endotoxin: Not test. Biological Activity: Not Test. Form: Liquid or Lyophilized powder. Buffer: 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: 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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference. 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C. Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week. 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: n/a. Function: nan