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Thermo Scientific™ TaaI (HpyCH4III) (10 U/μL)
Sfoglia Tutto Thermo Scientific ProdottiDescrizione
Lambda DNA digested with TaaI (HpyCH4III), 1.4% agarose, 187 cleavage sites
conventional restriction endonucleases are a large collection of high quality restriction enzymes, optimized to work in one of the buffers of the Five Buffer System. In addition, the universal Tango buffer is provided for convenience in double digestions. All of the enzymes exhibit 100% activity in the recommended buffer and reaction conditions. To ensure consistent performance, Thermo Scientific restriction enzyme reaction buffers contain premixed BSA, which enhances the stability of many enzymes and binds contaminants that may be present in DNA preparations.
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Conditions for 100% Activity
- 1X Buffer Tango: 33mM Tris-acetate (pH7.9 at 37°C), 10mM Mg-acetate, 66mM K-acetate and 0.1mg/mL BSA
- Incubate at 65°C
- To ensure higher efficiency of digestion, perform the cleavage reaction under paraffin oil
Storage Buffer
- TaaI is supplied in:10mM Tris-HCl (pH7.5 at 25°C), 100mM KCl, 1mM DTT, 0.1mM EDTA, 0.2mg/mL BSA and 50% (v/v) glycerol
Ligation and Recleavage
- After 50-fold overdigestion with TaaI, approximately 90% of the DNA fragments can be ligated and recut
Methylation Effects
- Dam: never overlaps — no effect
- Dcm: never overlaps — no effect
- CpG: may overlap — cleavage impaired
- EcoKI: may overlap — effect not determined
- EcoBI: may overlap — effect not determined
Compatible Ends
- Hpy188I
Note:
Incubation at 37°C results in 10% activity.
Specifica
Specifica
| Concentrazione | 10 U/μL |
| Methylation Sensitivity | CpG Methylation-Sensitive, Not Dam Methylation-Sensitive, Not Dcm Methylation-Sensitive |
| Enzyme | TaaI (HpyCH4III) |
| Compatible Buffer | 10X Buffer Tango |
| Sensitive to Heat Inactivation | No |
| Optimal Reaction Temperature | 65°C |
| Type IIS RE | No |
| Quantità | 1,000 units |
| Product Type | Restriction Enzyme |
| Research Category | Traditional Cloning |
For Research Use Only. Not for use in diagnostic procedures.
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