Recombinant Pseudomonas putida RNA polymerase sigma factor RpoH (rpoH)

• Product Name Alternative:

  (RNA polymerase sigma-32 factor)

• Abbreviation:

  Recombinant Pseudomonas putida rpoH protein

• Gene Name:

  RpoH

• UniProt:

  Q7CCA6

• Expression Region:

  1-284aa

• Organism:

  Pseudomonas putida (strain ATCC 47054 / DSM 6125 / CFBP 8728 / NCIMB 11950 / KT2440)

• Target Sequence:

  MTTSLQPAYALVPGANLEAYVHTVNSIPLLTVEQERDLGERLYYEQDVEAARQMVMAHLRFVVHIARSYAGYGLAQADLIQEGNVGLMKAVKRFNPEMGVRLVSFAVHWIKAEIHEFILRNWRIVKVATTKAQRKLFFNLRSQKKRLAWLNNDEVHRVAESLGVEPREVREMESRLSGQDMAFDPAAEADDDSAFQSPAHYLEDHRYDPAVQLEDADWSDNSTSNLHEALQGLDERSRDILYQRWLAEEKATLHELADKYSVSAERIRQLEKNAMNKVKALIAA

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Sigma factors are initiation factors that promote the attachment of RNA polymerase to specific initiation sites and are then released. This sigma factor is involved in regulation of expression of heat shock genes.

• 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:

  36.6 kDa

• References & Citations:

  "Complete genome sequence and comparative analysis of the metabolically versatile Pseudomonas putida KT2440." Nelson K.E., Weinel C., Paulsen I.T., Dodson R.J., Hilbert H., Martins dos Santos V.A., Fouts D.E., Gill S.R., Pop M., Holmes M., Brinkac L., Beanan M., DeBoy R.T., Daugherty S., Kolonay J., Madupu R., Nelson W., White O. Fraser C.M. Environ. Microbiol. 4:799-808 (2002)

• 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