Recombinant Mouse Chromatin accessibility complex protein 1 (Chrac1)
Product Specifications
Product Name Alternative
(CHRAC-1) (DNA polymerase epsilon subunit p15) (NF-YC-like protein) (YC-like protein 1) (YCL1)
Abbreviation
Recombinant Mouse Chrac1 protein
Gene Name
Chrac1
UniProt
Q9JKP8
Expression Region
2-129aa
Organism
Mus musculus (Mouse)
Target Sequence
ADAAVGKEKCGDQRLVSLPLSRIRVIMKSSPEVSSINQEALVLTAKATELFVQYLATCSYRHGSGKAKKALTYSDLASTAEDSETLQFLADILPKKILASKYLKMLKEKREEEEDNEDDGSDLGEALA
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Epigenetics and Nuclear Signaling
Relevance
Forms a complex with DNA polymerase epsilon subunit POLE3 and binds naked DNA, which is then incorporated into chromatin, aided by the nucleosome remodeling activity of ISWI/SNF2H and ACF1. Does not enhance nucleosome sliding activity of the ACF-5 ISWI chromatin remodeling complex .
Endotoxin
Not test
Purity
Greater than 90% 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
21.4 kDa
References & Citations
"Cloning and characterization of the histone-fold proteins YBL1 and YCL1." Bolognese F., Imbriano C., Caretti G., Mantovani R. Nucleic Acids Res. 28:3830-3838 (2000)
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 of Mature Protein
Available Sizes
Frequently Asked Questions
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