Recombinant Legionella pneumophila subsp. pneumophila 50S ribosomal protein L7/L12 (rplL)
Selected Variant
CSB-EP726590LDL-01
Size: 10 µg
Product Specifications
Abbreviation
Recombinant Legionella pneumophila subsp. pneumophila rplL protein
Gene Name
RplL
UniProt
Q5ZYQ1
Expression Region
1-126aa
Organism
Legionella pneumophila subsp. pneumophila (strain Philadelphia 1 / ATCC 33152 / DSM 7513)
Target Sequence
MAVSKNEILETISNMTVMEVVELIEAMEEKFNVSAAAAAVAVAAPAAGAGAAAAEEQTEFTVVMTSFGSNKVNVIKAIRGITGLGLKEAKDLVEGAPSTVKEGVSKDEAASIKKELEEAGATVEVK
Tag
N-terminal 10xHis-tagged and C-terminal Myc-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Others
Relevance
Forms part of the ribosomal stalk which helps the ribosome interact with GTP-bound translation factors. Is thus essential for accurate translation.
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
20.4 kDa
References & Citations
"The genomic sequence of the accidental pathogen Legionella pneumophila." Chien M., Morozova I., Shi S., Sheng H., Chen J., Gomez S.M., Asamani G., Hill K., Nuara J., Feder M., Rineer J., Greenberg J.J., Steshenko V., Park S.H., Zhao B., Teplitskaya E., Edwards J.R., Pampou S. Russo J.J. Science 305:1966-1968 (2004)
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
Price
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