Recombinant Chicken Collagen alpha-1 (XII) chain (COL12A1), partial

• Product Name Alternative:

  Fibrochimerin

• Abbreviation:

  Recombinant Chicken COL12A1 protein, partial

• Gene Name:

  COL12A1

• UniProt:

  P13944

• Expression Region:

  139-311aa

• Organism:

  Gallus gallus (Chicken)

• Target Sequence:

  DLVFLVDGSWSVGRNNFRYILDFMVALVSAFDIGEEKTRVGVVQYSSDTRTEFNLNQYFRRSDLLDAIKRIPYKGGNTMTGEAIDYLVKNTFTESAGARKGFPKVAIVITDGKAQDEVEIPARELRNIGVEVFSLGIKAADAKELKLIASQPSLKHVFNVANFDGIVDIQNEI

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Type XII collagen interacts with type I collagen-containing fibrils, the COL1 domain could be associated with the surface of the fibrils, and the COL2 and NC3 domains may be localized in the perifibrillar matrix.

• 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:

  Type XII collagen interacts with type I collagen-containing fibrils, the COL1 domain could be associated with the surface of the fibrils, and the COL2 and NC3 domains may be localized in the perifibrillar matrix.

• Molecular Weight:

  23.3 kDa

• References & Citations:

  Type XII collagen. A large multidomain molecule with partial homology to type IX collagen.Gordon M.K., Gerecke D.R., Dublet B., van der Rest M., Olsen B.R.J. Biol. Chem. 264:19772-19778 (1989)

• 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:

  Partial