Recombinant Escherichia coli 30S ribosomal protein S8 (rpsH)

Product Specifications

Product Name Alternative

RpsH; b3306; JW3268; 30S ribosomal protein S8; Small ribosomal subunit protein uS8

Abbreviation

Recombinant E.coli rpsH protein

Gene Name

RpsH

UniProt

P0A7W7

Expression Region

2-130aa

Organism

Escherichia coli (strain K12)

Target Sequence

SMQDPIADMLTRIRNGQAANKAAVTMPSSKLKVAIANVLKEEGFIEDFKVEGDTKPELELTLKYFQGKAVVESIQRVSRPGLRIYKRKDELPKVMAGLGIAVVSTSKGVMTDRAARQAGLGGEIICYVA

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

One of the primary rRNA binding proteins, it binds directly to 16S rRNA central domain where it helps coordinate assbly of the platform of the 30S subunit.Protein S8 is a translational repressor protein, it controls the translation of the spc operon by binding to its 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

One of the primary rRNA binding proteins, it binds directly to 16S rRNA central domain where it helps coordinate assembly of the platform of the 30S subunit.

Molecular Weight

18 kDa

References & Citations

Structures of the bacterial ribosome at 3.5 A resolution.Schuwirth B.S., Borovinskaya M.A., Hau C.W., Zhang W., Vila-Sanjurjo A., Holton J.M., Cate J.H.D.Science 310:827-834 (2005)

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.