Recombinant Arabidopsis thaliana Calmodulin-4 (CAM4)

• Product Name Alternative:

  (CaM-4)

• Abbreviation:

  Recombinant Mouse-ear cress CAM4 protein

• Gene Name:

  CAM4

• UniProt:

  P0DH96

• Expression Region:

  1-149aa

• Organism:

  Arabidopsis thaliana (Mouse-ear cress)

• Target Sequence:

  MADQLTDEQISEFKEAFSLFDKDGDGCITTKELGTVMRSLGQNPTEAELQDMINEVDADGNGTIDFPEFLNLMAKKMKDTDSEEELKEAFRVFDKDQNGFISAAELRHVMTNLGEKLTDEEVEEMIREADVDGDGQINYEEFVKIMMAK

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Calmodulin mediates the control of a large number of enzymes, ion channels and other proteins by Ca (2+) . Among the enzymes to be stimulated by the calmodulin-Ca (2+) complex are a number of protein kinases and phosphatases. Activates MPK8 through direct binding and in an calcium-dependent manner.

• 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:

  24.3 kDa

• References & Citations:

  "Calmodulin-dependent activation of MAP kinase for ROS homeostasis in Arabidopsis." Takahashi F., Mizoguchi T., Yoshida R., Ichimura K., Shinozaki K. Mol. Cell 41:649-660 (2011)

• 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