Recombinant Mouse Low affinity immunoglobulin gamma Fc region receptor III (Fcgr3), partial

• Product Name Alternative:

  Fc-gamma RIII Short name: FcRIII CD_antigen: CD16

• Abbreviation:

  Recombinant Mouse Fcgr3 protein, partial

• Gene Name:

  Fcgr3

• UniProt:

  P08508

• Expression Region:

  31-215aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  ALPKAVVKLDPPWIQVLKEDMVTLMCEGTHNPGNSSTQWFHNGRSIRSQVQASYTFKATVNDSGEYRCQMEQTRLSDPVDLGVISDWLLLQTPQRVFLEGETITLRCHSWRNKLLNRISFFHNEKSVRYHHYKSNFSIPKANHSHSGDYYCKGSLGSTQHQSKPVTITVQDPATTSSISLVWYHT

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Receptor for the Fc region of complexed immunoglobulins gamma. Low affinity receptor.

• 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:

  Receptor for the Fc region of complexed immunoglobulins gamma. Low affinity receptor which binds to IgG1, IgG2a and IgG2b

• Molecular Weight:

  37.2 kDa

• References & Citations:

  "Structural heterogeneity and functional domains of murine immunoglobulin G Fc receptors."Ravetch J.V., Luster A.D., Weinshank R., Kochan J., Pavlovec A., Portnoy D.A., Hulmes J., Pan Y.-C.E., Unkeless J.C.Science 234:718-725 (1986)

• 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:

  Extracellular Domain