Recombinant Human SH3 domain-containing YSC84-like protein 1 (SH3YL1)

• Product Name Alternative:

  DKFZP586F1318; RAY; SH3 domain containing; Ysc84-like 1 (S. cerevisiae) ; SH3 domain-containing YSC84-like protein 1; SH3Y1_HUMAN; Sh3yl1

• Abbreviation:

  Recombinant Human SH3YL1 protein

• Gene Name:

  SH3YL1

• UniProt:

  Q96HL8

• Expression Region:

  1-342aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  MNNPIPSNLKSEAKKAAKILREFTEITSRNGPDKIIPAHVIAKAKGLAILSVIKAGFLVTARGGSGIVVARLPDGKWSAPSAIGIAGLGGGFEIGIEVSDLVIILNYDRAVEAFAKGGNLTLGGNLTVAVGPLGRNLEGNVALRSSAAVFTYCKSRGLFAGVSLEGSCLIERKETNRKFYCQDIRAYDILFGDTPRPAQAEDLYEILDSFTEKYENEGQRINARKAAREQRKSSAKELPPKPLSRPQQSSAPVQLNSGSQSNRNEYKLYPGLSSYHERVGNLNQPIEVTALYSFEGQQPGDLNFQAGDRITVISKTDSHFDWWEGKLRGQTGIFPANYVTMN

• Tag:

  N-terminal 6xHis-tagged and C-terminal Myc-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Cell Biology

• Endotoxin:

  Not test

• Purity:

  Greater than 85% 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:

  40.6 kDa

• References & Citations:

  "SH3YL1 regulates dorsal ruffle formation by a novel phosphoinositide-binding domain." Hasegawa J., Tokuda E., Tenno T., Tsujita K., Sawai H., Hiroaki H., Takenawa T., Itoh T. J. Cell Biol. 193:901-916 (2011)

• 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