Recombinant Escherichia coli 30S ribosomal protein S3 (rpsC)

Product Specifications

Product Name Alternative

RpsC; b3314; JW3276; 30S ribosomal protein S3; Small ribosomal subunit protein uS3

Abbreviation

Recombinant E.coli rpsC protein

Gene Name

RpsC

UniProt

P0A7V3

Expression Region

2-233aa

Organism

Escherichia coli (strain K12)

Target Sequence

GQKVHPNGIRLGIVKPWNSTWFANTKEFADNLDSDFKVRQYLTKELAKASVSRIVIERPAKSIRVTIHTARPGIVIGKKGEDVEKLRKVVADIAGVPAQINIAEVRKPELDAKLVADSITSQLERRVMFRRAMKRAVQNAMRLGAKGIKVEVSGRLGGAEIARTEWYREGRVPLHTLRADIDYNTSEAHTTYGVIGVKVWIFKGEILGGMAAVEQPEKPAAQPKKQQRKGRK

Tag

N-terminal GST-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Binds the lower part of the 30S subunit head. Binds mRNA in the 70S ribosome, positioning it for translation .Plays a role in mRNA unwinding by the ribosome, possibly by forming part of a processivity clamp.

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

Binds the lower part of the 30S subunit head. Binds mRNA in the 70S ribosome, positioning it for translation (By similarity) .

Molecular Weight

52.9 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.