Recombinant Human Kita-kyushu lung cancer antigen 1 (CT83), partial, Biotinylated

CAT:
399-GTR04829712
Size:
20 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No

Recombinant Human Kita-kyushu lung cancer antigen 1 (CT83), partial, Biotinylated

  • Product Name Alternative:

    (KK-LC-1) (Cancer/testis antigen 83)

  • Abbreviation:

    Recombinant Human CT83 protein, partial, Biotinylated

  • Gene Name:

    CT83

  • UniProt:

    Q5H943

  • Expression Region:

    22-113aa

  • Organism:

    Homo sapiens (Human)

  • Target Sequence:

    RRFQRNTGEMSSNSTALALVRPSSSGLINSNTDNNLAVYDLSRDILNNFPHSIARQKRILVNLSMVENKLVELEHTLLSKGFRGASPHRKST

  • Tag:

    N-terminal MBP-tagged and C-terminal 6xHis-Avi-tagged

  • Type:

    Developed Protein

  • Source:

    E.coli

  • Field of Research:

    Others

  • 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:

    58.1 kDa

  • References & Citations:

    "Frequent High Expression of Kita-Kyushu Lung Cancer Antigen-1 (KK-LC-1) in Gastric Cancer." Shida A., Futawatari N., Fukuyama T., Ichiki Y., Takahashi Y., Nishi Y., Kobayashi N., Yamazaki H., Watanabe M. Anticancer Res. 35:3575-3579 (2015)

  • 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