Recombinant Human Calponin-2 (CNN2) (E39A, D49A, K52A, K55A, D56A, R77A, H83A), partial

• Product Name Alternative:

  Calponin H2, smooth muscle; Neutral calponin

• Abbreviation:

  Recombinant Human CNN2 protein (E39A, D49A, K52A, K55A, D56A, R77A, H83A), partial

• Gene Name:

  CNN2

• UniProt:

  Q99439

• Expression Region:

  2-133aa (E39A, D49A, K52A, K55A, D56A, R77A, H83A)

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  SSTQFNKGPSYGLSAEVKNRLLSKYDPQKEAELRTWIAGLTGLSIGPAFQAGLAAGTILCTLMNKLQPGSVPKINASMQNWAQLENLSNFIKAMVSYGMNPVDLFEANDLFESGNMTQVQVSLLALAGKAKT

• Tag:

  N-terminal 10xHis-tagged and C-terminal Myc-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Signal Transduction

• Relevance:

  Thin filament-associated protein that is implicated in the regulation and modulation of smooth muscle contraction. It is capable of binding to actin, calmodulin and tropomyosin. The interaction of calponin with actin inhibits the actomyosin Mg-ATPase activity.

• Endotoxin:

  Not test

• Purity:

  Greater than 95% as determined by SDS-PAGE.

• Activity:

  Not Test

• Bioactivity:

  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:

  21.6 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:

  Partial