Recombinant Gorilla gorilla gorilla Orosomucoid 2 (ORM2)

• Product Name Alternative:

  /

• Abbreviation:

  Recombinant Gorilla gorilla gorilla ORM2 protein

• Gene Name:

  ORM2

• UniProt:

  G3QME1

• Expression Region:

  19-201aa

• Organism:

  Gorilla gorilla gorilla (Western lowland gorilla)

• Target Sequence:

  QIPLCANLVPVPITNATLDRITGKWFYIASAFRNEEYNKSVQEIQATFFYFTPNKTEDTIFLREYQTRQDQCFYNTTYLNVQRENGTISRYEGGREHAAHLLILRDTKTYMLAFDVNDEKNWGLSVYADKPETTKEQLGEFYEALDCLRIPKSDVVYTDWKKDKCEPLEKQHEKERKQEEGES

• Tag:

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

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Cardiovascular

• 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:

  29.0 kDa

• References & Citations:

  "Insights into hominid evolution from the gorilla genome sequence." Scally A., Dutheil J.Y., Hillier L.W., Jordan G.E., Goodhead I., Herrero J., Hobolth A., Lappalainen T., Mailund T., Marques-Bonet T., McCarthy S., Montgomery S.H., Schwalie P.C., Tang Y.A., Ward M.C., Xue Y., Yngvadottir B., Alkan C. Durbin R. Nature 483:169-175 (2012)

• 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