Recombinant Arabidopsis thaliana Cyclin-dependent kinase B1-2 (CDKB1-2)

Product Specifications

Product Name Alternative

Short name:CDKB1;2

Abbreviation

Recombinant Mouse-ear cress CDKB1-2 protein

Gene Name

CDKB1-2

UniProt

Q2V419

Expression Region

1-311aa

Organism

Arabidopsis thaliana (Mouse-ear cress)

Target Sequence

MEKYEKLEKVGEGTYGKVYKAMEKTTGKLVALKKTRLEMDEEGIPPTALREISLLQMLSQSIYIVRLLCVEHVIQSKDSTVSHSPKSNLYLVFEYLDTDLKKFIDSHRKGSNPRPLEASLVQRFMFQLFKGVAHCHSHGVLHRDLKPQNLLLDKDKGILKIADLGLSRAFTVPLKAYTHEIVTLWYRAPEVLLGSTHYSTAVDIWSVGCIFAEMIRRQALFPGDSEFQQLLHIFRLLGTPTEQQWPGVMALRDWHVYPKWEPQDLSRAVPSLSPEGIDLLTQMLKYNPAERISAKAALDHPYFDSLDKSQF

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

Yeast

Field of Research

Others

Relevance

ATP + a protein = ADP + a phosphoprotein. ATP + [DNA-directed RNA polymerase] = ADP + [DNA-directed RNA polymerase] phosphate.

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

Together with CDKB1-1, promotes both the last division in the stomatal cell lineage as well as the number of stomata

Molecular Weight

37.6 kDa

References & Citations

"Identification of novel cyclin-dependent kinases interacting with the CKS1 protein of Arabidopsis."Boudolf V., Rombauts S., Naudts M., Inze D., de Veylder L.J. Exp. Bot. 52:1381-1382 (2001)

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.