Recombinant Human Ribonuclease P protein subunit p20 (POP7)
Product Specifications
Product Name Alternative
Ribonucleases P/MRP protein subunit POP7 homolog
Abbreviation
Recombinant Human POP7 protein
Gene Name
POP7
UniProt
O75817
Expression Region
1-140aa
Organism
Homo sapiens (Human)
Target Sequence
MAENREPRGAVEAELDPVEYTLRKRLPSRLPRRPNDIYVNMKTDFKAQLARCQKLLDGGARGQNACSEIYIHGLGLAINRAINIALQLQAGSFGSLQVAANTSTVELVDELEPETDTREPLTRIRNNSAIHIRVFRVTPK
Tag
N-terminal GST-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Epigenetics and Nuclear Signaling
Relevance
Component of ribonuclease P, a protein complex that generates mature tRNA molecules by cleaving their 5'-ends. Also a component of RNase MRP complex, which cleaves pre-rRNA sequences.
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
Component of ribonuclease P, a protein complex that generates mature tRNA molecules by cleaving their 5'-ends. Also a component of RNase MRP complex, which cleaves pre-rRNA sequences.
Molecular Weight
42.7 kDa
References & Citations
"Autoantigenic properties of some protein subunits of catalytically active complexes of human ribonuclease P." Jarrous N., Eder P.S., Guerrier-Takada C., Hoog C., Altman S. RNA 4:407-417 (1998)
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
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