Recombinant Escherichia coli 50S ribosomal protein L9 (rplI), partial

Product Specifications

Product Name Alternative

RplI; b4203; JW4161; 50S ribosomal protein L9; Large ribosomal subunit protein bL9

Abbreviation

Recombinant E.coli rplI protein, partial

Gene Name

RplI

UniProt

P0A7R1

Expression Region

1-144aa

Organism

Escherichia coli (strain K12)

Target Sequence

MQVILLDKVANLGSLGDQVNVKAGYARNFLVPQGKAVPATKKNIEFFEARRAELEAKLAEVLAAANARAEKINALETVTIASKAGDEGKLFGSIGTRDIADAVTAAGVEVAKSEVRLPNGVLRTTGEHEVSFQVHSEVFAKVIV

Tag

N-terminal GST-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

One of the primary rRNA binding proteins, it binds very close to the 3' end of the 23S rRNA.

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 very close to the 3' end of the 23S rRNA.

Molecular Weight

42.3 kDa

References & Citations

Protein identification with N and C-terminal sequence tags in proteome projects.Wilkins M.R., Gasteiger E., Tonella L., Ou K., Tyler M., Sanchez J.-C., Gooley A.A., Walsh B.J., Bairoch A., Appel R.D., Williams K.L., Hochstrasser D.F.J. Mol. Biol. 278:599-608 (1998)

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.