Recombinant Mouse Zinc finger protein 346 (Znf346)

Product Specifications

Product Name Alternative

Just another zinc finger protein

Abbreviation

Recombinant Mouse Znf346 protein

Gene Name

Znf346

UniProt

Q9R0B7

Expression Region

1-294aa

Organism

Mus musculus (Mouse)

Target Sequence

MECPAPDATDAADPGEAGPYKGSEEPEGREPDGVRFDRERARRLWEAVSGAQPAGREEVEHMIQKNQCLFTSTQCKVCCAMLISESQKLAHYQSKKHANKVKRYLAIHGMETIKGDVKRLDSDQKSSRSKDKNHCCPICNMTFSSPAVAQSHYLGKTHAKSLKLKQQSTKGAALQQNREMLDPDKFCSLCHSTFNDPAMAQQHYMGKRHRKQETKLKLMAHYGRLADPAVSDLPAGKGYPCKTCKIVLNSIEQYQAHVSGFKHKNQSPKTLVTLGSQTPVQTQPTPKDSSTVQD

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Binds with low affinity to dsDNA and ssRNA, and with high affinity to dsRNA, with no detectable sequence specificity.

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 with low affinity to dsDNA and ssRNA, and with high affinity to dsRNA, with no detectable sequence specificity (By similarity)

Molecular Weight

48.7 kDa

References & Citations

"JAZ requires the double-stranded RNA-binding zinc finger motifs for nuclear localization."Yang M., May W.S., Ito T.J. Biol. Chem. 274:27399-27406 (1999)

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.