Recombinant Methanobacterium ivanovii Nitrogenase iron protein 1 (nifH1)

Product Specifications

Product Name Alternative

Nitrogenase Fe protein 1 (Nitrogenase component II) (Nitrogenase reductase)

Abbreviation

Recombinant Methanobacterium ivanovii nifH1 protein

Gene Name

NifH1

UniProt

P51602

Expression Region

1-275aa

Organism

Methanobacterium ivanovii

Target Sequence

MVRKIAIYGKGGIGKSTTTQNTASAMAHFHNQRVMIHGCDPKADSTRMILGGKMQTTMMDTLREEGEEACMDLDNVMSTGFKDIKCVESGGPEPGVGCAGRGVITAITIMEHMKVYDDNDFVFFDVLGDVVCGGFAMPIRDGKAEEIYIVASGEMMALYAANNLCKGMVKYAEQSGVRLGGIICNSRNVDGEKELLEEFCKRIGTQMIHFVPRDNIVQKAEFNKRTVVDFDAECSQAHEYSELARKIIENDNFVIPDPMTMDELEEMVVSYGLMD

Tag

N-terminal 10xHis-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

37.4 kDa

References & Citations

"Nucleotide sequence of nifH regions from Methanobacterium ivanovii and Methanosarcina barkeri 227 and characterization of glnB-like genes." Sibold L., Henriquet M., Possot O., Aubert J.-P. Res. Microbiol. 142:5-12 (1991)

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.