Recombinant Bovine Serum amyloid A protein (SAA1)

• Product Name Alternative:

  Amyloid fibril protein AA

• Abbreviation:

  Recombinant Bovine SAA1 protein

• Gene Name:

  SAA1

• UniProt:

  P35541

• Expression Region:

  19-130aa

• Organism:

  Bos taurus (Bovine)

• Target Sequence:

  QWMSFFGEAYEGAKDMWRAYSDMREANYKGADKYFHARGNYDAAQRGPGGAWAAKVISDARENIQRFTDPLFKGTTSGQGQEDSRADQAANEWGRSGKDPNHFRPAGLPDKY

• Tag:

  N-terminal 6xHis-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Cardiovascular

• Relevance:

  Major acute phase reactant. Apolipoprotein of the HDL complex.

• 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.

• Molecular Weight:

  18.6 kDa

• References & Citations:

  "The complete amino acid sequence of bovine serum amyloid protein A (SAA) and of subspecies of the tissue-deposited amyloid fibril protein A." Rossevatin K., Andresen P.K., Sletten K., Husebekk A., Husby G., Nordstoga K., Johnson K.H., Westermark G.T., Westermark P. Scand. J. Immunol. 35:217-224 (1992)

• 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