Recombinant Human Interferon alpha-2 protein (IFNA2) (Active)

CAT:
399-GTR04824890
Size:
100 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 Interferon alpha-2 protein (IFNA2) (Active)

  • Product Name Alternative:

    IFN-alpha-2, LeIF A

  • Abbreviation:

    Recombinant Human IFNA2 protein (Active)

  • Gene Name:

    IFNA2

  • UniProt:

    P01563

  • Expression Region:

    24-188aa

  • Organism:

    Homo sapiens (Human)

  • Target Sequence:

    CDLPQTHSLGSRRTLMLLAQMRKISLFSCLKDRHDFGFPQEEFGNQFQKAETIPVLHEMIQQIFNLFSTKDSSAAWDETLLDKFYTELYQQLNDLEACVIQGVGVTETPLMKEDSILAVRKYFQRITLYLKEKKYSPCAWEVVRAEIMRSFSLSTNLQESLRSKE

  • Tag:

    Tag-Free

  • Type:

    Active Protein & In Stock Protein

  • Source:

    Yeast

  • Field of Research:

    Immunology

  • Relevance:

    Produced by macrophages, IFN-alpha have antiviral activities.

  • Endotoxin:

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

  • Purity:

    >97% as determined by SDS-PAGE.

  • Activity:

    Yes

  • Bioactivity:

    Fully biologically active when compared to standard. The specific activity determined by an anti-viral assay is no less than 1.0 x 108 IU/mg.

  • Form:

    Lyophilized powder

  • Buffer:

    Lyophilized from a 0.2 µm filtered PBS, 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.

  • Function:

    Produced by macrophages, IFN-alpha have antiviral activities.

  • Molecular Weight:

    19.2 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