Recombinant Rhizobium meliloti Nodulation protein H (nodH)

Recombinant Rhizobium meliloti Nodulation protein H (nodH)

• CAS Number: 9000-83-3
• Gene Name: nodH
• UniProt: P06237
• Expression Region: 1-247aa
• Organism: Rhizobium meliloti (Ensifer meliloti) (Sinorhizobium meliloti)
• Target Sequence: MTHSTLPPRPFAILAMRRTGTHYLEELVNEHPNVLSNGELLNTYDTNWPDKERLLLSDRELLERACWRYPPHSDKKVTHVGCKINEPQFQERPSFFAELTAWPGLKVILVIRRNTLESLRSFVQARQTRQWLQFKSDSSAPPPPVMLPFATCEAYFKAADDFHARVVNAFDSSRIRLIEYERLLRDPVPCVATVLDFLGAPALQLADRGILRRQETRPLDQTVRNFHELRVHFANGPYARFFELAND
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• Relevance: Required for the formation of sulfated nod factor. Proposed to transfer activated sulfate (PAPS) to a N-acetylglucosamine of the nod factor.
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length
• 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
• Molecular Weight: 36.1 kDa
• References & Citations: "Organization, structure and symbiotic function of Rhizobium meliloti nodulation genes determining host specificity for alfalfa." Horvath B., Kondorosi E., John M., Schmidt J., Toeroek I., Gyoergypal Z., Barabas I., Wieneke U., Schell J., Kondorosi A. Cell 46:335-343 (1986)
• 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.