Recombinant Mouse Killer cell lectin-like receptor 3 (Klra3), partial

• Product Name Alternative:

  5E6 Lymphocyte antigen 49c Short name: Ly-49c Nk2.1 T-cell surface glycoprotein Ly-49C Ly-49c, Ly49C

• Abbreviation:

  Recombinant Mouse Klra3 protein, partial

• Gene Name:

  Klra3

• UniProt:

  Q64329

• Expression Region:

  70-266aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  QYNQHKQEINETLNHHHNCSNMQRAFNLKEEMLTNKSIDCRPSNETLEYIKREQDRWDSKTKTVLDSSRDTGRGVKYWFCYSTKCYYFIMNKTTWSGCKANCQHYSVPILKIEDEDELKFLQRHVIPENYWIGLSYDKKKKEWAWIDNGPSKLDMKIRKMNFKSRGCVFLSKARIEDIDCNIPYYCICGKKLDKFPD

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Receptor on natural killer (NK) cells for class I MHC.

• 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.

• Function:

  Receptor on natural killer (NK) cells for class I MHC.

• Molecular Weight:

  27.6 kDa

• References & Citations:

  "Ly-49 multigene family. New members of a superfamily of type II membrane proteins with lectin-like domains." Wong S., Freeman J.D., Kelleher C., Mager D., Takei F. J. Immunol. 147:1417-1423 (1991)

• 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