Recombinant Rhizobium leguminosarum Nitrogenase iron protein (nifH), partial

• Product Name Alternative:

  Nitrogenase Fe protein Nitrogenase component II Nitrogenase reductase

• Abbreviation:

  Recombinant Rhizobium leguminosarum nifH protein, partial

• Gene Name:

  NifH

• UniProt:

  P20623

• Expression Region:

  1-47aa

• Organism:

  Rhizobium leguminosarum

• Target Sequence:

  MAALRQIAFYGKGGIGKSTTSQNTLAALVDHHVPRIPMIIRIGGYAQ

• Tag:

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

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  The key enzymatic reactions in nitrogen fixation are catalyzed by the nitrogenase complex, which has 2 components: the iron protein and the molybdenum-iron protein.

• 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.

• Function:

  The key enzymatic reactions in nitrogen fixation are catalyzed by the nitrogenase complex, which has 2 components

• Molecular Weight:

  35 kDa

• References & Citations:

  "The nifH promoter region of Rhizobium leguminosarum: nucleotide sequence and promoter elements controlling activation by NifA protein." Roelvink P.W., Harmsen M., van Kammen A., van den Bos R.C. Gene 87:31-36 (1990)

• 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:

  Partial