Recombinant Arabidopsis thaliana Calmodulin-4 (CAM4)

Recombinant Arabidopsis thaliana Calmodulin-4 (CAM4)

• CAS Number: 9000-83-3
• Gene Name: CAM4
• UniProt: P0DH96
• Expression Region: 1-149aa
• Organism: Arabidopsis thaliana (Mouse-ear cress)
• Target Sequence: MADQLTDEQISEFKEAFSLFDKDGDGCITTKELGTVMRSLGQNPTEAELQDMINEVDADGNGTIDFPEFLNLMAKKMKDTDSEEELKEAFRVFDKDQNGFISAAELRHVMTNLGEKLTDEEVEEMIREADVDGDGQINYEEFVKIMMAK
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: Developed Protein
• Relevance: Calmodulin mediates the control of a large number of enzymes, ion channels and other proteins by Ca (2+). Among the enzymes to be stimulated by the calmodulin-Ca (2+) complex are a number of protein kinases and phosphatases. Activates MPK8 through direct binding and in an calcium-dependent manner.
• Purity: Greater than 90% 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: 24.3 kDa
• References & Citations: "Calmodulin-dependent activation of MAP kinase for ROS homeostasis in Arabidopsis." Takahashi F., Mizoguchi T., Yoshida R., Ichimura K., Shinozaki K. Mol. Cell 41:649-660 (2011)
• 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℃.