Recombinant Cyanophora paradoxa Chaperone protein dnaK (dnaK-A), partial

Product Specifications

Product Name Alternative

HSP70 Heat shock 70 kDa protein Heat shock protein 70

Abbreviation

Recombinant Cyanophora paradoxa dnaK-A protein, partial

Gene Name

DnaK-A

UniProt

Q37106

Expression Region

377-533aa

Organism

Cyanophora paradoxa

Target Sequence

GEVKDIVLLDVTPLSLGVETLGGVMSKIIVRNTTIPTQKSELFSTATDGQTNVEIHVLQGERGFAKDNKSLGTFRLDGIAPAPRGVPQIEVTFDIDANGILSVTAKDKGTGKEKSITITGASTLSQDEVERMVQEAEKNAAQDKENRQKIELRNQAE

Tag

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

Type

Developed Protein

Source

E.coli

Field of Research

Signal Transduction

Relevance

Acts as a chaperone.

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

Acts as a chaperone.

Molecular Weight

21.9 kDa

References & Citations

"The complete sequence of the cyanelle genome of Cyanophora paradoxa: the genetic complexity of a primitive plastid." Loeffelhardt W., Stirewalt V.L., Michalowski C.B., Annarella M., Farley J.Y., Schluchter W.M., Chung S., Newmann-Spallart C., Steiner J.M., Jakowitsch J., Bohnert H.J., Bryant D.A. (In) Schenk H.E.A., Herrmann R., Jeon K.W., Mueller N.E., Schwemmler W. (eds.) ; Eukaryotism and symbiosis, pp.40-48, Springer-Verlag, Heidelberg (1997)

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.