分子量 14.1kDa 價(jià)格 請(qǐng)咨詢(xún)當(dāng)?shù)卮砩?/span>
純度 > 95%
來(lái)源 原核表達(dá)
Recombinant Coiled Coil Domain Containing Protein 60 (CCDC60)
FOR IN VITRO AND RESEARCH USE ONLY, NOT FOR USE IN CLINICAL DIAGNOSTIC PROCEDURES!
|
Organism species
|
Rattus norvegicus (Rat)
|
|
Product No.
|
HZU807Ra01
|
|
Source
|
Prokaryotic expression
|
|
Host
|
E.coli
|
|
Purity
|
> 95%
|
|
UOM
|
50ug
|
|
Predicted Molecular Mass
|
14.1kDa
|
|
Applications
|
SDS-PAGE; WB; ELISA; IP.
|
|
Endotoxin Level
|
<1.0EU per 1μg (determined by the LAL method)
|
|
Residues
|
Ile127~Gly236 (Accession # Q3ZAV0) with N-terminal His-Tag
|
|
Formulation
|
Supplied as lyophilized form in PBS, pH7.4, containing 5% trehalose, 0.01% sarcosyl.
|
SEQUENCES
含卷曲螺旋域蛋白60(CCDC60)重組蛋白The target protein is fused with N-terminal His-Tag, its sequence is listed below.
MGHHHHHHSG SEF-IIIRPFT PIHNCIMAPS LPESHVDPLF RQLCALHWLL EALTIDHTHH TMRPVIACWN PKDPGGSKST IKKINKDKSM GQRWDHFVTA PKTKKFKAPA IRSLATRKPS RRG
USAGE
Reconstitute in sterile PBS, pH7.2-pH7.4.
STORAGE AND STABILITY
含卷曲螺旋域蛋白60(CCDC60)重組蛋白Storage: Avoid repeated freeze/thaw cycles. Store at 2-8oC for one month. Aliquot and store at -80oC for 12 months.
Stability Test: The thermal stability is described by the loss rate of the target protein. The loss rate was determined by accelerated thermal degradation test, that is, incubate the protein at 37oC for 48h, and no obvious degradation and precipitation were observed. (Referring from China Biological Products Standard, which was calculated by the Arrhenius equation.) The loss of this protein is less than 5% within the expiration date under appropriate storage condition.
About the MARKER (complimentary)
Effective Size Range: 10kDa to 70kDa.
Protein bands: 10kDa, 14kDa, 18kDa, 22kDa, 26kDa, 33kDa, 44kDa and 70kDa.
Double intensity bands: The 26kDa, 18kDa, 10kDa bands are at double intensity to make location and size approximation of proteins of interest quick and easy.
含卷曲螺旋域蛋白60(CCDC60)重組蛋白Ready-to-use: No need to heat, dilute or add reducing agents before use.
