Recombinant Human Annexin A6 (ANXA6), partial

• Product Name Alternative:

  67KDA calelectrin; Annexin VIAnnexin-6Calphobindin-II ; CPB-IIChromobindin-20Lipocortin VIProtein IIIp68p70

• Abbreviation:

  Recombinant Human ANX6 protein, partial

• Gene Name:

  ANX6

• UniProt:

  P08133

• Expression Region:

  2-245aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  AKPAQGAKYRGSIHDFPGFDPNQDAEALYTAMKGFGSDKEAILDIITSRSNRQRQEVCQSYKSLYGKDLIADLKYELTGKFERLIVGLMRPPAYCDAKEIKDAISGIGTDEKCLIEILASRTNEQMHQLVAAYKDAYERDLEADIIGDTSGHFQKMLVVLLQGTREEDDVVSEDLVQQDVQDLYEAGELKWGTDEAQFIYILGNRSKQHLRLVFDEYLKTTGKPIEASIRGELSGDFEKLMLAV

• Tag:

  N-terminal GST-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Signal Transduction

• Relevance:

  May associate with CD21. May regulate the release of Ca2+ from intracellular stores.

• 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:

  May associate with CD21. May regulate the release of Ca (2+) from intracellular stores.

• Molecular Weight:

  54.4 kDa

• References & Citations:

  Primary structure of the human, membrane-associated Ca2+-binding protein p68 a novel member of a protein family.Crompton M.R., Owens R.J., Totty N.F., Moss S.E., Waterfield M.D., Crumpton M.J.EMBO J. 7:21-27 (1988)

• 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