Recombinant Arabidopsis thaliana Expansin-A1 (EXPA1)

Recombinant Arabidopsis thaliana Expansin-A1 (EXPA1)

• CAS Number: 9000-83-3
• Gene Name: EXPA1
• UniProt: Q9C554
• Expression Region: 18-250aa
• Organism: Arabidopsis thaliana (Mouse-ear cress)
• Target Sequence: HVNGYAGGGWVNAHATFYGGGDASGTMGGACGYGNLYSQGYGTNTAALSTALFNNGLSCGACFEIRCQNDGKWCLPGSIVVTATNFCPPNNALPNNAGGWCNPPQQHFDLSQPVFQRIAQYRAGIVPVAYRRVPCVRRGGIRFTINGHSYFNLVLITNVGGAGDVHSAMVKGSRTGWQAMSRNWGQNWQSNSYLNGQSLSFKVTTSDGQTIVSNNVANAGWSFGQTFTGAQLR
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• Relevance: Causes loosening and extension of plant cell walls by disrupting non-covalent bonding between cellulose microfibrils and matrix glucans. No enzymatic activity has been found.
• Purity: Greater than 90% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length of Mature Protein
• 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: 32.2 kDa
• References & Citations: "Expression patterns for selective expansin genes in Arabidopsis." Durachko D.M., Cosgrove D.J. (In) Proceedings of Plant Biology '99: The annual meeting of the American Society of Plant Physiologists, abstract#56, Baltimore (1999)
• 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℃.