Recombinant Human Insulin growth factor-like family member 1 (IGFL1) (Active)

CAT:
399-GTR04826172
Size:
20 µg

For Laboratory Research Only. Not for Clinical or Personal Use.

  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No

Recombinant Human Insulin growth factor-like family member 1 (IGFL1) (Active)

  • Abbreviation:

    Recombinant Human IGFL1 protein (Active)

  • Gene Name:

    IGFL1

  • UniProt:

    Q6UW32

  • Expression Region:

    25-110aa

  • Organism:

    Homo sapiens (Human)

  • Target Sequence:

    APVAPMTPYLMLCQPHKRCGDKFYDPLQHCCYDDAVVPLARTQTCGNCTFRVCFEQCCPWTFMVKLINQNCDSARTSDDRLCRSVS

  • Tag:

    C-terminal hFc1-tagged

  • Type:

    Active Protein & In Stock Protein

  • Source:

    Mammalian cell

  • Field of Research:

    Others

  • Relevance:

    Probable ligand of the IGFLR1 cell membrane receptor.

  • Endotoxin:

    Less than 1.0 EU/μg as determined by LAL method.

  • Purity:

    Greater than 95% as determined by SDS-PAGE.

  • Activity:

    Yes

  • Bioactivity:

    Measured by its binding ability in a functional ELISA. Immobilized Human IGFLR1 (CSB-MP862025HU) at 2 μg/mL can bind Human IGFL1, the EC50 is 32.33-47.52 ng/mL.

  • Form:

    Lyophilized powder

  • Buffer:

    Lyophilized from a 0.2 μm sterile filtered PBS, 6% Trehalose, pH 7.4

  • 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:

    38.7 kDa

  • 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