Recombinant Plutella xylostella NADH dehydrogenase [ubiquinone] 1 beta subcomplex subunit 9, partial

• Product Name Alternative:

  Complex I-B22; NADH-ubiquinone oxidoreductase B22 subunit

• Abbreviation:

  Recombinant Plutella xylostella PLXY2_LOCUS10328 protein, partial

• Gene Name:

  PLXY2_LOCUS10328

• UniProt:

  A0A8S4FDC6

• Expression Region:

  21-165aa

• Organism:

  Plutella xylostella (Diamondback moth) (Plutella maculipennis)

• Target Sequence:

  MAQVPVYGLASHARKVCSLYKKALRNLEMYYDRRHVYRYQAVLMRERFDQNAKIRDMRKATELLKAGEEELFLIQHPIPKKFTYSPGGVAFEREVEPPDWVLDYWHPLEKAEYPEYFKRREERKKQFIEMWEKEYGKEDPKSAHH

• Tag:

  N-terminal 6xHis-ZZ-tagged

• Type:

  Developed Protein

• Source:

  Baculovirus

• Field of Research:

  Others

• Relevance:

  Accessory subunit of the mitochondrial membrane respiratory chain NADH dehydrogenase (Complex I), that is believed to be not involved in catalysis. Complex I functions in the transfer of electrons from NADH to the respiratory chain. The immediate electron acceptor for the enzyme is believed to be ubiquinone.

• 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.

• Molecular Weight:

  33.7 kDa

• 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