Recombinant Mouse 60S acidic ribosomal protein P0 (Rplp0)

Product Specifications

Product Name Alternative

60S ribosomal protein L10E

Abbreviation

Recombinant Mouse Rplp0 protein

Gene Name

Rplp0

UniProt

P14869

Expression Region

1-317aa

Organism

Mus musculus (Mouse)

Target Sequence

MPREDRATWKSNYFLKIIQLLDDYPKCFIVGADNVGSKQMQQIRMSLRGKAVVLMGKNTMMRKAIRGHLENNPALEKLLPHIRGNVGFVFTKEDLTEIRDMLLANKVPAAARAGAIAPCEVTVPAQNTGLGPEKTSFFQALGITTKISRGTIEILSDVQLIKTGDKVGASEATLLNMLNISPFSFGLIIQQVFDNGSIYNPEVLDITEQALHSRFLEGVRNVASVCLQIGYPTVASVPHSIINGYKRVLALSVETEYTFPLTEKVKAFLADPSAFAAAAPAAAATTAAPAAAAAPAKAEAKEESEESDEDMGFGLFD

Tag

N-terminal 10XHis-SUMO-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Epigenetics and Nuclear Signaling

Relevance

Ribosomal protein P0 is the functional equivalent of E.coli protein L10.

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

Ribosomal protein P0 is the functional equivalent of E.coli protein L10.

Molecular Weight

54.2 kDa

References & Citations

"The mouse homologue of the human acidic ribosomal phosphoprotein PO: a highly conserved polypeptide that is under translational control." Krowczynska A.M., Coutts M., Makrides S., Brawerman G.Nucleic Acids Res. 17:6408-6408 (1989)

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.