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.
Protein Length
Full Length
Available Sizes
Frequently Asked Questions
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