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.