Recombinant Mouse Complement receptor type 2 (Cr2), partial

• Product Name Alternative:

  Complement C3d receptor CD_antigen: CD21

• Abbreviation:

  Recombinant Mouse Cr2 protein, partial

• Gene Name:

  Cr2

• UniProt:

  P19070

• Expression Region:

  729-963aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  LYGNEVSYECDEGFYLLGEKSLQCVNDSKGHGSWSGPPPQCLQSSPLTHCPDPEVKHGYKLNKTHSAFSHNDIVHFVCNQGFIMNGSHLIRCHTNNTWLPGVPTCIRKASLGCQSPSTIPNGNHTGGSIARFPPGMSVMYSCYQGFLMAGEARLICTHEGTWSQPPPFCKEVNCSFPEDTNGIQKGFQPGKTYRFGATVTLECEDGYTLEGSPQSQCQDDSQWNPPLALCKYRRW

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Immunology

• Relevance:

  Receptor for complement C3d. Participates in B lymphocytes activation.

• 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 complement C3d and for HNRNPU. Participates in B lymphocytes activation.

• Molecular Weight:

  28 kDa

• References & Citations:

  "A molecular and immunochemical characterization of mouse CR2. Evidence for a single gene model of mouse complement receptors 1 and 2." Molina H., Kinoshita T., Inoue K., Carel J.-C., Holers V.M.J. Immunol. 145:2974-2983 (1990)

• 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