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RNA Polymerase II, p14.5 subunit human

recombinant, expressed in E. coli, ≥80% (SDS-PAGE)

RPB9, hRPB14.5

origen biológico



expressed in E. coli


≥80% (SDS-PAGE)


frozen liquid

mol peso

~16.6 kDa


pkg of 10 μg

condiciones de almacenamiento

avoid repeated freeze/thaw cycles


300 μg/mL


western blot: suitable


clear colorless

Nº de acceso NCBI

Nº de acceso UniProt

enviado en

dry ice

temp. de almacenamiento


Gene Information

human ... POLR2I(5438)

Acciones bioquímicas o fisiológicas

hRPB9 is a subunit unique to RNA polymerase II, although it has sequence homologues in RNA polymerases I and III. The gene for Rpb9 is not essential for yeast cell viability, but is essential in Drosophila. hRPB9 has roles in both transcription initiation and transcription elongation. In the initiation reaction it is necessary for accurate start site selection. In the elongation reaction, RPB9, along with TFIIS facilitates the conversion of an arrest-competent conformation to a read-through competent conformation. RNA polymerase II lacking the RPB9 subunit uses alternate transcription initiation sites in vitro and in vivo and is unable to respond to the transcription elongation factor TFIIS in vitro. A role in the modulation of initiation and elongation is consistent with the localization of RPB9 in the three-dimensional structure of yeast RNA polymerase II. RPB9 is located at the tip of the so-called "jaws" of the enzyme, which is thought to function by clamping the DNA downstream of the active site. RPB9 comprises two zinc ribbon domains joined by a conserved linker region. The C-terminal zinc ribbon is similar in sequence to that found in TFIIS.

Forma física

Clear and colorless frozen liquid solution

Nota de preparación

Use a manual defrost freezer and avoid repeated freeze-thaw cycles. While working, please keep sample on ice.

Código de clase de almacenamiento

10 - Combustible liquids



Punto de inflamabilidad F

Not applicable

Punto de inflamabilidad C

Not applicable

Certificate of Analysis

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Certificate of Origin

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