Recombinant human SUMO E1/SAE1 protein
€0.00
In stock
SKU
ATGP0610
Description
SAE1, also known as AOS1, belongs to the ubiquitin-activating E1 family of proteins and plays an important role in the first step of the uBL1 conjugation pathway. Proteins conjugated to ub are marked for progressive degradation by the 26S Proteasome. SAE1, which is a dimeric enzyme, functions as a uBLI E1 ligase mediating the ATP-dependent activation of uBL1. This protein can bind with uBLE1A and uBLE1B to form a heterodimer which can bind uBL1. Recombinant human SAE1 protein, fused to His-T7-tag at N-terminus, was expressed in E. coli and purified by using conventional chromatography techniques.Alternative Names
SUMO1 activating enzyme subunit 1, SUMO-activating enzyme subunit 1, Ubiquitin-like 1-activating enzyme E1A, activator Of sumo 1, AOS1, SUA1, UBLE1AConcentration
1mg/ml (determined by Bradford assay)Concentration
Liquid in. 20mM Tris-HCl buffer (pH 8.0) containing 1mM DTT, 10% glycerolStorage: Can be stored at +2C to +8C for 1 week. For long term storage, aliquot and store at -20C to -80C. Avoid repeated freezing and thawing cycles.
SAE1, also known as AOS1, belongs to the ubiquitin-activating E1 family of proteins and plays an important role in the first step of the uBL1 conjugation pathway. Proteins conjugated to ub are marked for progressive degradation by the 26S Proteasome. SAE1, which is a dimeric enzyme, functions as a uBLI E1 ligase mediating the ATP-dependent activation of uBL1. This protein can bind with uBLE1A and uBLE1B to form a heterodimer which can bind uBL1. Recombinant human SAE1 protein, fused to His-T7-tag at N-terminus, was expressed in E. coli and purified by using conventional chromatography techniques.Alternative Names
SUMO1 activating enzyme subunit 1, SUMO-activating enzyme subunit 1, Ubiquitin-like 1-activating enzyme E1A, activator Of sumo 1, AOS1, SUA1, UBLE1AConcentration
1mg/ml (determined by Bradford assay)Concentration
Liquid in. 20mM Tris-HCl buffer (pH 8.0) containing 1mM DTT, 10% glycerolStorage: Can be stored at +2C to +8C for 1 week. For long term storage, aliquot and store at -20C to -80C. Avoid repeated freezing and thawing cycles.
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