Recombinant Cryptococcus neoformans var. grubii serotype A Casein kinase II subunit alpha (CNAG_05694)

Product Specifications

Abbreviation

Recombinant Cryptococcus neoformans var. grubii serotype A CNAG_05694 protein

Gene Name

CNAG_05694

UniProt

J9VNH4

Expression Region

1-338aa

Organism

Cryptococcus neoformans var. grubii serotype A (strain H99 / ATCC 208821 / CBS 10515 / FGSC 9487) (Filobasidiella neoformans var. grubii)

Target Sequence

MSGGRSVARVYANVNEKLGRSWWDYDNLVVQWGVQDNYEIVRKVGRGKYSEVFESIHLPTDSKCIVKVLKPVKKKKIKREIKILQNLAGGPNVVGLLDVVRDSQSKTPSIVTEYVNNTEFKTLYPKFSDFDVRYYIFELLKALDFCHSKGIMHRDVKPHNVMIDHEKRTLRLIDWGLAEFYHPGTEYNVRVASRYFKGPELLVDFQEYDYSLDMWSLGCMFASMIFRKEPFFHGHDNADQLVKIAKVLGTDELYTYLERYDIDLDAQFDDILGRYPRKPWSRFVSSENQRYISSEAIDFLDKLLRYDHQERLTAEEAKEHPYFEPVRQAAAQASASQP

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

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

45.5 kDa

References & Citations

"Evolved to be active: sulfate ions define substrate recognition sites of CK2alpha and emphasise its exceptional role within the CMGC family of eukaryotic protein kinases." Niefind K., Yde C.W., Ermakova I., Issinger O.G. J Mol Biol 370:427-438 (2007) .

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.