Recombinant Momordica charantia Ribosome-inactivating protein momordin I
Selected Variant
CSB-YP321420MHQ-01
Size: 20 µg
Product Specifications
Product Name Alternative
Alpha-momorcharin Short name: Alpha-MMC rRNA N-glycosidase
Abbreviation
Recombinant Momordica charantia Ribosome-inactivating protein momordin I protein
UniProt
P16094
Expression Region
24-269aa
Organism
Momordica charantia (Bitter gourd) (Balsam pear)
Target Sequence
DVSFRLSGADPRSYGMFIKDLRNALPFREKVYNIPLLLPSVSGAGRYLLMHLFNYDGKTITVAVDVTNVYIMGYLADTTSYFFNEPAAELASQYVFRDARRKITLPYSGNYERLQIAAGKPREKIPIGLPALDSAISTLLHYDSTAAAGALLVLIQTTAEAARFKYIEQQIQERAYRDEVPSLATISLENSWSGLSKQIQLAQGNNGIFRTPIVLVDNKGNRVQITNVTSKVVTSNIQLLLNTRNI
Tag
N-terminal 6xHis-tagged
Type
Developed Protein
Source
Yeast
Field of Research
Others
Relevance
Endohydrolysis of the N-glycosidic bond at one specific adenosine on the 28S 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.
Molecular Weight
29.4 kDa
References & Citations
"Cleavage of nicotinamide adenine dinucleotide by the ribosome-inactivating protein from Momordica charantia."Vinkovic M., Dunn G., Wood G.E., Husain J., Wood S.P., Gill R.Acta Crystallogr F Struct Biol Commun 71:1152-1155 (2015)
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 of Mature Protein
Available Sizes
Price
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