Recombinant Human GTP-binding protein Di-Ras3 (DIRAS3)

• Product Name Alternative:

  Distinct subgroup of the Ras family member 3 Rho-related GTP-binding protein RhoI

• Abbreviation:

  Recombinant Human DIRAS3 protein

• Gene Name:

  DIRAS3

• UniProt:

  O95661

• Expression Region:

  1-229aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  MGNASFGSKEQKLLKRLRLLPALLILRAFKPHRKIRDYRVVVVGTAGVGKSTLLHKWASGNFRHEYLPTIENTYCQLLGCSHGVLSLHITDSKSGDGNRALQRHVIARGHAFVLVYSVTKKETLEELKAFYELICKIKGNNLHKFPIVLVGNKSDDTHREVALNDGATCAMEWNCAFMEISAKTDVNVQELFHMLLNYKKKPTTGLQEPEKKSQMPNTTEKLLDKCIIM

• Tag:

  N-terminal GST-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• 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:

  52.8 kDa

• References & Citations:

  "NOEY2 (ARHI), an imprinted putative tumor suppressor gene in ovarian and breast carcinomas." Yu Y.H., Xu F.J., Peng H., Fang X., Zhao S., Li Y., Cuevas B., Kuo W.-L., Gray J.W., Siciliano M., Mills G.B., Bast R.C. Jr. Proc. Natl. Acad. Sci. U.S.A. 96:214-219 (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