Recombinant Cat Serum amyloid A protein (SAA1), partial

• Product Name Alternative:

  Amyloid fibril protein AACurated

• Abbreviation:

  Recombinant Cat SAA1 protein, partial

• Gene Name:

  SAA1

• UniProt:

  P19707

• Expression Region:

  1-90aa

• Organism:

  Felis catus (Cat) (Felis silvestris catus)

• Target Sequence:

  EWYSFLGEAAQGAWDMWRAYSDMREANYIGADKYFHARGNYDAAQRGPGGAWAAKVISDARENSQRVTDFFRHGNSGHGAEDSKADQEWG

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  Yeast

• Field of Research:

  Others

• Relevance:

  Major acute phase reactant. Apolipoprotein of the HDL complex.

• 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:

  Major acute phase reactant. Apolipoprotein of the HDL complex.

• Molecular Weight:

  12.1 kDa

• References & Citations:

  Initial sequence and comparative analysis of SAA cat genome.Pontius J.U., Mullikin J.C., Smith D.R., Lindblad-Toh K., Gnerre S., Clamp M., Chang J., Stephens R., Neelam B., Volfovsky N., Schaffer A.A., Agarwala R., Narfstrom K., Murphy W.J., Giger U., Roca A.L., Antunes A., Menotti-Raymond M. , Yuhki N., Pecon-Slattery J., Johnson W.E., Bourque G., Tesler G., O'Brien S.J.Genome Res. 17:1675-1689 (2007)

• 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