Recombinant Pseudomonas fluorescens DNA-binding protein HU-beta (hupB)

• Abbreviation:

  Recombinant Pseudomonas fluorescens hupB protein

• Gene Name:

  HupB

• UniProt:

  Q9KHS6

• Expression Region:

  1-90aa

• Organism:

  Pseudomonas fluorescens (strain ATCC BAA-477 / NRRL B-23932 / Pf-5)

• Target Sequence:

  MNKSELIDAIAASADLPKAAAGRALDAVIESVTGALKAGDSVVLVGFGTFSVTDRPARIGRNPQTGKTLEIAAAKKPGFKAGKALKEAVN

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  ATP-dependent RNA helicase involved in mRNA export from the nucleus. Rather than unwinding RNA duplexes, DDX19B functions as a remodeler of ribonucleoprotein particles, whereby proteins bound to nuclear mRNA are dissociated and replaced by cytoplasmic mRNA binding proteins .

• 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:

  22.1 kDa

• References & Citations:

  "A phospho-proteomic screen identifies substrates of the checkpoint kinase Chk1." Blasius M., Forment J.V., Thakkar N., Wagner S.A., Choudhary C., Jackson S.P. Genome Biol 12:R78-R78 (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.

• Protein Length:

  Full Length