Recombinant Rhizobium meliloti Nodulation protein H (nodH)
Product Specifications
Product Name Alternative
(Host-specificity of nodulation protein D)
Abbreviation
Recombinant Rhizobium meliloti nodH protein
Gene Name
NodH
UniProt
P06237
Expression Region
1-247aa
Organism
Rhizobium meliloti (Ensifer meliloti) (Sinorhizobium meliloti)
Target Sequence
MTHSTLPPRPFAILAMRRTGTHYLEELVNEHPNVLSNGELLNTYDTNWPDKERLLLSDRELLERACWRYPPHSDKKVTHVGCKINEPQFQERPSFFAELTAWPGLKVILVIRRNTLESLRSFVQARQTRQWLQFKSDSSAPPPPVMLPFATCEAYFKAADDFHARVVNAFDSSRIRLIEYERLLRDPVPCVATVLDFLGAPALQLADRGILRRQETRPLDQTVRNFHELRVHFANGPYARFFELAND
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
Required for the formation of sulfated nod factor. Proposed to transfer activated sulfate (PAPS) to a N-acetylglucosamine of the nod factor.
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.
Molecular Weight
36.1 kDa
References & Citations
"Organization, structure and symbiotic function of Rhizobium meliloti nodulation genes determining host specificity for alfalfa." Horvath B., Kondorosi E., John M., Schmidt J., Toeroek I., Gyoergypal Z., Barabas I., Wieneke U., Schell J., Kondorosi A. Cell 46:335-343 (1986)
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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