Recombinant Human Myosin light polypeptide 6 (MYL6), partial

• Product Name Alternative:

  17KDA myosin light chain ; LC17Myosin light chain 3 ; MLC-3Myosin light chain alkali 3 ; Myosin light chain A3Smooth muscle and nonmuscle myosin light chain alkali 6

• Abbreviation:

  Recombinant Human MYL6 protein, partial

• Gene Name:

  MYL6

• UniProt:

  P60660

• Expression Region:

  3-151aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  DFTEDQTAEFKEAFQLFDRTGDGKILYSQCGDVMRALGQNPTNAEVLKVLGNPKSDEMNVKVLDFEHFLPMLQTVAKNKDQGTYEDYVEGLRVFDKEGNGTVMGAEIRHVLVTLGEKMTEEEVEMLVAGHEDSNGCINYEAFVRHILSG

• Tag:

  N-terminal GST-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Signal Transduction

• Relevance:

  Regulatory light chain of myosin. Does not bind calcium.

• 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:

  Regulatory light chain of myosin. Does not bind calcium.

• Molecular Weight:

  43.7 kDa

• References & Citations:

  The alkali light chains of human smooth and nonmuscle myosins are encoded by a single gene. Tissue-specific expression by alternative splicing pathways.Lenz S., Lohse P., Seidel U., Arnold H.H.J. Biol. Chem. 264:9009-9015 (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