Recombinant Drosophila melanogaster Tyrosine-protein kinase hopscotch (hop), partial

• Abbreviation:

  Recombinant Drosophila melanogaster hop protein, partial

• Gene Name:

  Hop

• UniProt:

  Q24592

• Expression Region:

  582-843aa

• Organism:

  Drosophila melanogaster (Fruit fly)

• Target Sequence:

  YPDSISLSDDGMMFTMRGDWIQQSPVKDVSVTMKMLKSDGNFMEFFRLAQTWSLIQSPQFLKLYGLTLADPYTMVMEYSRYGPLNKFLHSMPNVTLHCLLDLMHGLVRGMHYLEDNKIIHNYIRCSNLYVTKYDPNSYVLDAKISDPGYPRPYRESDSPWIPVKYYRNLQAAKTDQFAQLWAFATTIYEIFSRCKEDLSTLRQEQLLRQKNLDGNILKMLDQDICPAPIFETIMDGWSDDETKRFSHHDIFSRLNTIKAEIL

• Tag:

  C-terminal 10xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Tyrosine kinase of the non-receptor type, phosphorylates the marelle protein. Required maternally for the establishment of the normal array of embryonic segments: involved in the control of pair-rule gene transcription in a stripe-specific manner. Together with Hsp83 and piwi, mediates canalization, also known as developmental robustness, likely via epigenetic silencing of existing genetic variants and suppression of transposon-induced new genetic variation.

• Endotoxin:

  Not test

• Purity:

  Greater than 85% as determined by SDS-PAGE.

• Activity:

  Not Test

• Bioactivity:

  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:

  40.5 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