Recombinant Arabidopsis thaliana Calmodulin-4 (CAM4)

Product Specifications

Product Name Alternative

(CaM-4)

Abbreviation

Recombinant Mouse-ear cress CAM4 protein

Gene Name

CAM4

UniProt

P0DH96

Expression Region

1-149aa

Organism

Arabidopsis thaliana (Mouse-ear cress)

Target Sequence

MADQLTDEQISEFKEAFSLFDKDGDGCITTKELGTVMRSLGQNPTEAELQDMINEVDADGNGTIDFPEFLNLMAKKMKDTDSEEELKEAFRVFDKDQNGFISAAELRHVMTNLGEKLTDEEVEEMIREADVDGDGQINYEEFVKIMMAK

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

Calmodulin mediates the control of a large number of enzymes, ion channels and other proteins by Ca (2+) . Among the enzymes to be stimulated by the calmodulin-Ca (2+) complex are a number of protein kinases and phosphatases. Activates MPK8 through direct binding and in an calcium-dependent manner.

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

24.3 kDa

References & Citations

"Calmodulin-dependent activation of MAP kinase for ROS homeostasis in Arabidopsis." Takahashi F., Mizoguchi T., Yoshida R., Ichimura K., Shinozaki K. Mol. Cell 41:649-660 (2011)

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.