Recombinant Mouse Hyaluronan and proteoglycan link protein 1 (Hapln1)

• Product Name Alternative:

  Cartilage-linking protein 1 Short name: Cartilage-link protein Proteoglycan link protein

• Abbreviation:

  Recombinant Mouse Hapln1 protein

• Gene Name:

  Hapln1

• UniProt:

  Q9QUP5

• Expression Region:

  10-356aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  ISVCWADHHLSDSYTPPDQDRVIHIQAENGPRLLVEAEQAKVFSHRGGNVTLPCKFYRDPTAFGSGIHKIRIKWTKLTSDYLREVDVFVSMGYHKKTYGGYQGRVFLKGGSDNDASLVITDLTLEDYGRYKCEVIEGLEDDTAVVALELQGVVFPYFPRLGRYNLNFHEARQACLDQDAVIASFDQLYDAWRGGLDWCNAGWLSDGSVQYPITKPREPCGGQNTVPGVRNYGFWDKDKSRYDVFCFTSNFNGRFYYLIHPTKLTYDEAVQACLNDGAQIAKVGQIFAAWKLLGYDRCDAGWLADGSVRYPISRPRRRCSPTEAAVRFVGFPDKKHKLYGVYCFRAYN

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Signal Transduction

• Relevance:

  Stabilizes the aggregates of proteoglycan monomers with hyaluronic acid in the Extracellular domain cartilage matrix.

• 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:

  Stabilizes the aggregates of proteoglycan monomers with hyaluronic acid in the extracellular cartilage matrix.

• Molecular Weight:

  41.4 kDa

• References & Citations:

  "Characterization and chromosomal location of the mouse link protein gene (Crtl1) ."Deak F., Mates L., Krysan K., Liu Z., Szabo P.E., Mann J.R., Beier D.R., Kiss I.Cytogenet. Cell Genet. 87:75-79 (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:

  Full Length of Mature Protein