Recombinant Human Amelogenin, Y isoform (AMELY), partial

• Abbreviation:

  Recombinant Human AMELY protein, partial

• Gene Name:

  AMELY

• UniProt:

  Q99218

• Expression Region:

  17-102aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  MPLPPHPGHPGYINFSYENSHSQAINVDRIALVLTPLKWYQSMIRPPYSSYGYEPMGGWLHHQIIPVVSQQHPLTHTLQSHHHIPV

• Tag:

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

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Plays a role in biomineralization. Seems to regulate the formation of crystallites during the secretory stage of tooth enamel development. Thought to play a major role in the structural organization and mineralization of developing enamel.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% 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:

  17.3 kDa

• References & Citations:

  "Structural variation on the short arm of the human Y chromosome: recurrent multigene deletions encompassing Amelogenin Y." Jobling M.A., Lo I.C., Turner D.J., Bowden G.R., Lee A.C., Xue Y., Carvalho-Silva D., Hurles M.E., Adams S.M., Chang Y.M., Kraaijenbrink T., Henke J., Guanti G., McKeown B., van Oorschot R.A., Mitchell R.J., de Knijff P., Tyler-Smith C., Parkin E.J. Hum Mol Genet 16:307-316 (2007)

• 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