Recombinant Human Taste receptor type 2 member 10 (TAS2R10), partial

• Product Name Alternative:

  (T2R10) (Taste receptor family B member 2) (TRB2)

• Abbreviation:

  Recombinant Human TAS2R10 protein, partial

• Gene Name:

  TAS2R10

• UniProt:

  Q9NYW0

• Expression Region:

  64-100aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  DGFIQIFSPNIYASGNLIEYISYFWVIGNQSSMWFAT

• Tag:

  N-terminal 6xHis-KSI-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Gustducin-coupled strychnine receptor implicated in the perception of bitter compounds in the oral cavity and the gastrointestinal tract. Signals through PLCB2 and the calcium-regulated cation channel TRPM5.

• 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:

  19.6 kDa

• References & Citations:

  "A novel family of mammalian taste receptors." Adler E., Hoon M.A., Mueller K.L., Chandrashekar J., Ryba N.J.P., Zuker C.S. Cell 100:693-702 (2000)

• 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