Recombinant Escherichia coli 50S ribosomal protein L29 (rpmC)

• Product Name Alternative:

  RpmC; b3312; JW3274; 50S ribosomal protein L29; Large ribosomal subunit protein uL29

• Abbreviation:

  Recombinant E.coli rpmC protein

• Gene Name:

  RpmC

• UniProt:

  P0A7M6

• Expression Region:

  1-63aa

• Organism:

  Escherichia coli (strain K12)

• Target Sequence:

  MKAKELREKSVEELNTELLNLLREQFNLRMQAASGQLQQSHLLKQVRRDVARVKTLLNEKAGA

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Binds 23S rRNA. It is not essential for growth.One of the proteins that surrounds the polypeptide exit tunnel on the outside of the subunit. Contacts trigger factor .

• 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.

• Function:

  Binds 23S rRNA. It is not essential for growth.

• Molecular Weight:

  11.3 kDa

• References & Citations:

  Interplay of signal recognition particle and trigger factor at L23 near the nascent chain exit site on the Escherichia coli ribosome.Ullers R.S., Houben E.N.G., Raine A., ten Hagen-Jongman C.M., Ehrenberg M., Brunner J., Oudega B., Harms N., Luirink J.J. Cell Biol. 161:679-684 (2003)

• 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