Recombinant Rhizobium leguminosarum Nitrogenase iron protein (nifH), partial

Product Specifications

Product Name Alternative

Nitrogenase Fe protein Nitrogenase component II Nitrogenase reductase

Abbreviation

Recombinant Rhizobium leguminosarum nifH protein, partial

Gene Name

NifH

UniProt

P20623

Expression Region

1-47aa

Organism

Rhizobium leguminosarum

Target Sequence

MAALRQIAFYGKGGIGKSTTSQNTLAALVDHHVPRIPMIIRIGGYAQ

Tag

N-terminal 10xHis-GST-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

The key enzymatic reactions in nitrogen fixation are catalyzed by the nitrogenase complex, which has 2 components: the iron protein and the molybdenum-iron protein.

Endotoxin

Not test

Purity

Greater than 85% 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

The key enzymatic reactions in nitrogen fixation are catalyzed by the nitrogenase complex, which has 2 components

Molecular Weight

35 kDa

References & Citations

"The nifH promoter region of Rhizobium leguminosarum: nucleotide sequence and promoter elements controlling activation by NifA protein." Roelvink P.W., Harmsen M., van Kammen A., van den Bos R.C. Gene 87:31-36 (1990)

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.