Recombinant Human Immunoglobulin J chain (JCHAIN)

• Product Name Alternative:

  Joining chain of multimeric IgA and IgM

• Abbreviation:

  Recombinant Human JCHAIN protein

• Gene Name:

  JCHAIN

• UniProt:

  P01591

• Expression Region:

  23-159aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  QEDERIVLVDNKCKCARITSRIIRSSEDPNEDIVERNIRIIVPLNNRENISDPTSPLRTRFVYHLSDLCKKCDPTEVELDNQIVTATQSNICDEDSATETCYTYDRNKCYTAVVPLVYGGETKMVETALTPDACYPD

• Tag:

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

• Type:

  In Stock Protein

• Source:

  Baculovirus

• Field of Research:

  Immunology

• Relevance:

  Serves to link two monomer units of either IgM or IgA. In the case of IgM, the J chain-joined dimer is a nucleating unit for the IgM pentamer, and in the case of IgA it induces larger polymers. It also help to bind these immunoglobulins to secretory component.

• 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:

  Serves to link two monomer units of either IgM or IgA. In the case of IgM, the J chain-joined dimer is a nucleating unit for the IgM pentamer, and in the case of IgA it induces larger polymers. It also help to bind these immunoglobulins to secretory component.

• Molecular Weight:

  59.6 kDa

• References & Citations:

  "Primary structure of human J chain: alignment of peptides from chemical and enzymatic hydrolyses." Mole J.E., Bhown A.S., Bennett J.C. Biochemistry 16:3507-3513 (1977)

• 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 of Mature Protein