Recombinant Mouse EEF1A lysine methyltransferase 2 (Eef1akmt2)

Product Specifications

Product Name Alternative

EEF1A lysine methyltransferase 2 (EC 2.1.1.-) (Methyltransferase-like protein 10) (Protein-lysine N-methyltransferase Mettl10)

Abbreviation

Recombinant Mouse Eef1akmt2 protein

Gene Name

Eef1akmt2

UniProt

Q9D853

Expression Region

1-244aa

Organism

Mus musculus (Mouse)

Target Sequence

MNADAEGHSGAVVPAQSPEGSSAADDFVPSALGTREHWDAVYERELRTFQEYGDTGEIWFGEESMNRLIRWMQKHKIPLDASVLDIGTGNGVFLVELVKHGFSNITGIDYSPSAIKLSASILEKEGLSNINLKVEDFLNPSTKLSGFHVCVDKGTYDAISLNPDNAIEKRKQYVMSLSRVLEVKGFFLITSCNWTKAELLDAFSEGFELFEELPTPKFSFGGRSGNTVAALVFQKRGTSLDKIS

Tag

N-terminal 10xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Protein-lysine methyltransferase that selectively catalyzes the trimethylation of EEF1A at 'Lys-318'.

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

32.9 kDa

References & Citations

"Head bobber: an insertional mutation causes inner ear defects, hyperactive circling, and deafness." Somma G., Alger H.M., McGuire R.M., Kretlow J.D., Ruiz F.R., Yatsenko S.A., Stankiewicz P., Harrison W., Funk E., Bergamaschi A., Oghalai J.S., Mikos A.G., Overbeek P.A., Pereira F.A. J Assoc Res Otolaryngol 13:335-349 (2012)

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.