Recombinant Danio rerio Fatty acid-binding protein 10-A, liver basic (fabp10a)

• Product Name Alternative:

  Zf-FABP10; Zf-Lb-FABP; Fatty acid-binding protein, liver; Liver bile acid-binding protein; L-BABP; z-L-BABP; Liver-type fatty acid-binding protein; L-FABP; Liver-type FABP

• Abbreviation:

  Recombinant Zebrafish fabp10a protein

• Gene Name:

  Fabp10a

• UniProt:

  Q9I8L5

• Expression Region:

  1-126aa

• Organism:

  Danio rerio (Zebrafish) (Brachydanio rerio)

• Target Sequence:

  MAFSGTWQVYAQENYEEFLRAISLPEEVIKLAKDVKPVTEIQQNGSDFTITSKTPGKTVTNSFTIGKEAEITTMDGKKLKCIVKLDGGKLVCRTDRFSHIQEIKAGEMVETLTVGGTTMIRKSKKI

• Tag:

  C-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Binds hydrophobic ligands, such as cholate, in the cytoplasm. May be involved in intracellular lipid transport. Binds one cholate per subunit.

• Endotoxin:

  Not test

• Purity:

  Greater than 95% 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:

  20.9 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