Recombinant Human Vascular endothelial growth factor B (VEGFB), partial

• Product Name Alternative:

  (VEGF-B) (VEGF-related factor) (VRF)

• Abbreviation:

  Recombinant Human VEGFB protein, partial

• Gene Name:

  VEGFB

• UniProt:

  P49765

• Expression Region:

  31-129aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  HQRKVVSWIDVYTRATCQPREVVVPLTVELMGTVAKQLVPSCVTVQRCGGCCPDDGLECVPTGQHQVRMQILMIRYPSSQLGEMSLEEHSQCECRPKKK

• Tag:

  Tag-Free

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Cancer

• Relevance:

  Could play a role in taste reception. Could be necessary for the concentration and delivery of sapid molecules in the gustatory system. Can bind various ligands, with chemical structures ranging from lipids and retinoids to the macrocyclic antibiotic rifampicin and even to microbial siderophores. Exhibits an extremely wide ligand pocket.

• 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:

  11.3 kDa

• References & Citations:

  "Structure and organization of the porcine LCN1 gene encoding tear lipocalin/von Ebner's gland protein." Holzfeind P., Merschak P., Wojnar P., Redl B. Gene 202:61-67 (1997)

• 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