Recombinant Human Thioredoxin-related transmembrane protein 2 (TMX2), partial

CAT:
399-GTR04831272
Size:
100 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No

Recombinant Human Thioredoxin-related transmembrane protein 2 (TMX2), partial

  • Product Name Alternative:

    Cell proliferation-inducing gene 26 protein Thioredoxin domain-containing protein 14

  • Abbreviation:

    Recombinant Human TMX2 protein, partial

  • Gene Name:

    TMX2

  • UniProt:

    Q9Y320

  • Expression Region:

    49-102aa

  • Organism:

    Homo sapiens (Human)

  • Target Sequence:

    LPTQREDGNPCDFDWREVEILMFLSAIVMMKNRRSITVEQHIGNIFMFSKVANT

  • Tag:

    N-terminal GST-tagged

  • Type:

    In Stock Protein

  • Source:

    E.coli

  • Field of Research:

    Cell Biology

  • 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.

  • Molecular Weight:

    33.3 kDa

  • References & Citations:

    "Identification of novel human genes evolutionarily conserved in Caenorhabditis elegans by comparative proteomics."Lai C.-H., Chou C.-Y., Ch'ang L.-Y., Liu C.-S., Lin W.-C.Genome Res. 10:703-713 (2000)

  • 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