Recombinant Arabidopsis thaliana AuXIn-responsive protein IAA7 (IAA7)

Recombinant Arabidopsis thaliana AuXIn-responsive protein IAA7 (IAA7)

• CAS Number: 9000-83-3
• Gene Name: IAA7
• UniProt: Q38825
• Expression Region: 1-243aa
• Organism: Arabidopsis thaliana (Mouse-ear cress)
• Target Sequence: MIGQLMNLKATELCLGLPGGAEAVESPAKSAVGSKRGFSETVDLMLNLQSNKEGSVDLKNVSAVPKEKTTLKDPSKPPAKAQVVGWPPVRNYRKNMMTQQKTSSGAEEASSEKAGNFGGGAAGAGLVKVSMDGAPYLRKVDLKMYKSYQDLSDALAKMFSSFTMGNYGAQGMIDFMNESKLMNLLNSSEYVPSYEDKDGDWMLVGDVPWEMFVESCKRLRIMKGSEAVGLAPRAMEKYCKNRS
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: Developed Protein
• Relevance: Aux/IAA proteins are short-lived transcriptional factors that function as repressors of early auXIn response genes at low auXIn concentrations. Repression is thought to result from the interaction with auXIn response factors (ARFs), proteins that bind to the auXIn-responsive promoter element (AuxRE). Formation of heterodimers with ARF proteins may alter their ability to modulate early auXIn response genes expression.
• 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: 33.8 kDa
• References & Citations: "Genetics of Aux/IAA and ARF action in plant growth and development." Liscum E., Reed J.W. Plant Mol. Biol. 49:387-400 (2002)
• 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℃.