Recombinant Human Syntaxin-6 (STX6), partial

• Product Name Alternative:

  LAMB2; LAMC1; Laminin B2 chain; Laminin-1 subunit gamma; Laminin-10 subunit gamma; Laminin-11 subunit gamma; STX 6; STX6; STX6_HUMAN; Syntaxin-6; Syntaxin6

• Abbreviation:

  Recombinant Human STX6 protein, partial

• Gene Name:

  STX6

• UniProt:

  O43752

• Expression Region:

  5-234aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  DPFFVVKGEVQKAVNTAQGLFQRWTELLQDPSTATREEIDWTTNELRNNLRSIEWDLEDLDETISIVEANPRKFNLDATELSIRKAFITSTRQVVRDMKDQMSTSSVQALAERKNRQALLGDSGSQNWSTGTTDKYGRLDRELQRANSHFIEEQQAQQQLIVEQQDEQLELVSGSIGVLKNMSQRIGGELEEQAVMLEDFSHELESTQSRLDNVMKKLAKVSHMTSDRRQ

• Tag:

  N-terminal GST-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Transport

• Relevance:

  Involved in intracellular vesicle trafficking.

• 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:

  Involved in intracellular vesicle trafficking.

• Molecular Weight:

  53.4 kDa

• References & Citations:

  Co-expression of several human syntaxin genes in neutrophils and differentiating HL-60 cells variant isoforms and detection of syntaxin 1.Martin-Martin B., Nabokina S.M., Lazo P.A., Mollinedo F.J. Leukoc. Biol. 65:397-406 (1999)

• 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