Recombinant Escherichia coli 50S ribosomal protein L29 (rpmC)
Product Specifications
Product Name Alternative
RpmC; b3312; JW3274; 50S ribosomal protein L29; Large ribosomal subunit protein uL29
Abbreviation
Recombinant E.coli rpmC protein
Gene Name
RpmC
UniProt
P0A7M6
Expression Region
1-63aa
Organism
Escherichia coli (strain K12)
Target Sequence
MKAKELREKSVEELNTELLNLLREQFNLRMQAASGQLQQSHLLKQVRRDVARVKTLLNEKAGA
Tag
N-terminal 6xHis-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Others
Relevance
Binds 23S rRNA. It is not essential for growth.One of the proteins that surrounds the polypeptide exit tunnel on the outside of the subunit. Contacts trigger factor .
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.
Function
Binds 23S rRNA. It is not essential for growth.
Molecular Weight
11.3 kDa
References & Citations
Interplay of signal recognition particle and trigger factor at L23 near the nascent chain exit site on the Escherichia coli ribosome.Ullers R.S., Houben E.N.G., Raine A., ten Hagen-Jongman C.M., Ehrenberg M., Brunner J., Oudega B., Harms N., Luirink J.J. Cell Biol. 161:679-684 (2003)
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
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