β-Lactamase, EC 3.5.2.6, TEM-1

CSI12795 pdf (datasheet)

1.0 mg

$500.00 BUY

Beta-lactamase is an enzyme (EC 3.5.2.6) produced by bacteria, such as salmonella, that is responsible for their resistance to beta-lactam antibiotics like penicillins, cephalosporins, cephamycins and carbapenems. These antibiotics have a common element in their molecular structure: a four-atom ring known as a beta-lactam. The lactamase enzyme breaks that ring open, deactivating the molecule''s antibacterial properties. Recombinant Beta-Lactamase is expressed in E.Coli is a single, non-glycosylated polypeptide chain containing 264 amino acids and having a molecular mass of 28.9 kDa. Beta Lactamase is purified by proprietary chromatographic techniques.

CSI12795

E. coli

28.9 kDa

Lyophilized from a concentrated solution in 100 mM Tris, pH 7.0

> 95% as determined by SDS-PAGE and RP-HPLC analysis.

One unit will hydrolyze 1.0 μmole of benzyl penicillin at pH 7.0 at 25°C, in presence of EDTA.

<0.1 ng/µg of protein.

MHPETLVK VKDAEDQLGA RVGYIELDLN SGKILESFRP EERFPMMSTF KVLLCGAVLS RVDAGQEQLG RRIHYSQNDL VEYSPVTEKH LTDGMTVREL CSAAITMSDN TAANLLLTTI GGPKELTAFL HNMGDHVTRL DRWEPELNEA IPNDERDTTM PAAMATTLRK LLTGELLTLA SRQQLIDWME ADKVAGPLLR SALPAGWFIA DKSGAGERGS RGIIAALGPD GKPSRIVVIY TTGSQATMDE RNRQIAEIGA SLIKHW

Centrifuge vial briefly before opening to consolidate the product. Reconstitute in sterile distilled water at a concentration of 100 µg/ml, which can then be further diluted to other aqueous solutions. The Beta Lactamase should be used in pH 7.0- 8.0 and in temperature not higher then 45°C.

Upon receipt, store lyophilized protein at -20°C to -80°C for up to 1 year. Reconstituted protein is stable for 1 week at 2-8°C. For long term storage, aliquot and store at -20°C to -80°C with a carrier protein (0.1% HSA or BSA) as a stabilizer. Avoid repeated freeze thaw cycles.