Recombinant Ricinus communis Glycosyltransferase family 92 protein RCOM_0530710 (RCOM_0530710)

• Abbreviation:

  Recombinant Ricinus communis RCOM_0530710 protein

• Gene Name:

  RCOM_0530710

• UniProt:

  B9SLR1

• Expression Region:

  1-552aa

• Organism:

  Ricinus communis (Castor bean)

• Target Sequence:

  MKDRRRRETVSWNRFFWCTLLLVLSCVLFTASTFREKFQPEIVSAWRQPAMEATTTIMSTNSPAKPSISIRETVMLPDQVLIFVNYPQSSRLFTKEDFSCVYFSRNSTSLSETQLKKPPNQIDGTDVNNQIVRCPLNPRGFSVSLELKSGGGYINPGPTHRWDSLVYEAMIDRDNTTVVFVKGFNLRADRIYNASKFECVYGWDFRKTKFVLRSNVISIAQEIVRCQTPLSILNNQLKVNNAIKVSIRLKGKGTLHSIARPGVQLLTDPEPGLRGEKPHEMCICTMLRNQGRFLKEWVMYHSQIGVERWFIYDNNSEDDIDSVIESLIDAKFNISRHVWPWVKAQEAGFAHCALRARGLCEWVGFIDVDEFFHLPTGLNLQDAVKNQSNSGNNVAELRVSCHSFGPSGLKHVPAQGVTVGYTCRMMLPERHKSIVKPEALNSTLINVVHHFHLRDGFRYVNADKGILVINHYKYQVWEVFKEKFYRRVATYVVDWQNEQNVGSKDRAPGLGTRAVEPPDWSSRFCEVSDTGLRDRILQNFLDPLTDLLPWQI

• Tag:

  N-terminal 10xHis-tagged

• Type:

  In Stock Protein

• Source:

  In vitro E.coli expression system

• Field of Research:

  Others

• 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:

  64.8 kDa

• References & Citations:

  "Draft genome sequence of the oilseed species Ricinus communis." Chan A.P., Crabtree J., Zhao Q., Lorenzi H., Orvis J., Puiu D., Melake-Berhan A., Jones K.M., Redman J., Chen G., Cahoon E.B., Gedil M., Stanke M., Haas B.J., Wortman J.R., Fraser-Liggett C.M., Ravel J., Rabinowicz P.D. Nat. Biotechnol. 28:951-956 (2010)

• 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