Recombinant Zea mays Auxin-binding protein 1 (ABP1)

• Product Name Alternative:

  ERABP1

• Abbreviation:

  Recombinant Zea mays ABP1 protein

• Gene Name:

  ABP1

• UniProt:

  P13689

• Expression Region:

  39-201aa

• Organism:

  Zea mays (Maize)

• Target Sequence:

  SCVRDNSLVRDISQMPQSSYGIEGLSHITVAGALNHGMKEVEVWLQTISPGQRTPIHRHSCEEVFTVLKGKGTLLMGSSSLKYPGQPQEIPFFQNTTFSIPVNDPHQVWNSDEHEDLQVLVIISRPPAKIFLYDDWSMPHTAAVLKFPFVWDEDCFEAAKDEL

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  This is probably a receptor for the plant hormone auxin.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• 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.

• Function:

  Receptor for the plant hormone auxin.

• Molecular Weight:

  22.4 kDa

• References & Citations:

  Molecular analysis of three maize 22KDA auxin-binding protein genes -- transient promoter expression and regulatory regions.Schwob E., Choi S.-Y., Simmons C., Migliaccio F., Ilag L., Hesse T., Palme K., Soell D.Plant J. 4:423-432 (1993)

• Storage Conditions:

  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.

• Protein Length:

  Full Length of Mature Protein