Recombinant Human Collagen alpha-2 (VI) chain (COL6A2), partial

• Product Name Alternative:

  CO6A2_HUMAN; COL6A2; Collagen alpha 2 (VI) chain; Collagen alpha-2 (VI) chain; collagen type VI alpha 2; Collagen VI alpha 2 polypeptide; human mRNA for collagen VI alpha 2 C terminal globular domain; PP3610

• Abbreviation:

  Recombinant Human COL6A2 protein, partial

• Gene Name:

  COL6A2

• UniProt:

  P12110

• Expression Region:

  941-1016aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  ELSFVFLTDGVTGNDSLHESAHSMRKQNVVPTVLALGSDVDMDVLTTLSLGDRAAVFHEKDYDSLAQPGFFDRFIR

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Signal Transduction

• Relevance:

  Collagen VI acts as a cell-binding protein.

• 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:

  13.4 kDa

• References & Citations:

  "Further characterization of the three polypeptide chains of bovine and human short-chain collagen (intima collagen) ." Jander R., Rauterberg J., Glanville R.W. Eur. J. Biochem. 133:39-46 (1983)

• 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