Recombinant Arabidopsis thaliana Osmotin-like protein OSM34 (OSM34)

• Product Name Alternative:

  OSL3_ARATH; OSM34; Osmotin-like protein OSM34

• Abbreviation:

  Recombinant Mouse-ear cress OSM34 protein

• Gene Name:

  OSM34

• UniProt:

  P50700

• Expression Region:

  23-244aa

• Organism:

  Arabidopsis thaliana (Mouse-ear cress)

• Target Sequence:

  ATFEILNQCSYTVWAAASPGGGRRLDAGQSWRLDVAAGTKMARIWGRTNCNFDSSGRGRCQTGDCSGGLQCTGWGQPPNTLAEYALNQFNNLDFYDISLVDGFNIPMEFSPTSSNCHRILCTADINGQCPNVLRAPGGCNNPCTVFQTNQYCCTNGQGSCSDTEYSRFFKQRCPDAYSYPQDDPTSTFTCTNTNYRVVFCPRSRLGATGSHQLPIKMVTEEN

• Tag:

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

  44.4 kDa

• References & Citations:

  "Sequence and analysis of chromosome 4 of the plant Arabidopsis thaliana."Mayer K.F.X., Schueller C., Wambutt R., Murphy G., Volckaert G., Pohl T., Duesterhoeft A., Stiekema W., Entian K.-D., Terryn N., Harris B., Ansorge W., Brandt P., Grivell L.A., Rieger M., Weichselgartner M., de Simone V., Obermaier B. McCombie W.R.Nature 402:769-777 (1999)

• 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 of Isoform 2