Recombinant Cyanophora paradoxa Chaperone protein dnaK (dnaK-A), partial

• Product Name Alternative:

  HSP70 Heat shock 70 kDa protein Heat shock protein 70

• Abbreviation:

  Recombinant Cyanophora paradoxa dnaK-A protein, partial

• Gene Name:

  DnaK-A

• UniProt:

  Q37106

• Expression Region:

  377-533aa

• Organism:

  Cyanophora paradoxa

• Target Sequence:

  GEVKDIVLLDVTPLSLGVETLGGVMSKIIVRNTTIPTQKSELFSTATDGQTNVEIHVLQGERGFAKDNKSLGTFRLDGIAPAPRGVPQIEVTFDIDANGILSVTAKDKGTGKEKSITITGASTLSQDEVERMVQEAEKNAAQDKENRQKIELRNQAE

• Tag:

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

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Signal Transduction

• Relevance:

  Acts as a chaperone.

• 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:

  Acts as a chaperone.

• Molecular Weight:

  21.9 kDa

• References & Citations:

  "The complete sequence of the cyanelle genome of Cyanophora paradoxa: the genetic complexity of a primitive plastid." Loeffelhardt W., Stirewalt V.L., Michalowski C.B., Annarella M., Farley J.Y., Schluchter W.M., Chung S., Newmann-Spallart C., Steiner J.M., Jakowitsch J., Bohnert H.J., Bryant D.A. (In) Schenk H.E.A., Herrmann R., Jeon K.W., Mueller N.E., Schwemmler W. (eds.) ; Eukaryotism and symbiosis, pp.40-48, Springer-Verlag, Heidelberg (1997)

• 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