Recombinant Human Eukaryotic translation initiation factor 1 (EIF1)
Product Specifications
Product Name Alternative
A121; Protein translation factor SUI1 homologSui1iso1
Abbreviation
Recombinant Human EIF1 protein
Gene Name
EIF1
UniProt
P41567
Expression Region
1-113aa
Organism
Homo sapiens (Human)
Target Sequence
MSAIQNLHSFDPFADASKGDDLLPAGTEDYIHIRIQQRNGRKTLTTVQGIADDYDKKKLVKAFKKKFACNGTVIEHPEYGEVIQLQGDQRKNICQFLVEIGLAKDDQLKVHGF
Tag
N-terminal GST-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Metabolism
Relevance
Necessary for scanning and involved in initiation site selection. Promotes the assbly of 48S ribosomal complexes at the authentic initiation codon of a conventional capped mRNA.
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
Necessary for scanning and involved in initiation site selection. Promotes the assembly of 48S ribosomal complexes at the authentic initiation codon of a conventional capped mRNA.
Molecular Weight
39.7 kDa
References & Citations
Novel Upf2p orthologues suggest a functional link between translation initiation and nonsense surveillance complexes.Mendell J.T., Medghalchi S.M., Lake R.G., Noensie E.N., Dietz H.C.Mol. Cell. Biol. 20:8944-8957 (2000)
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
Available Sizes
Curated Selection
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