Recombinant Human Apolipoprotein B-100 (APOB), partial

• Product Name Alternative:

  Apo B-100

• Abbreviation:

  Recombinant Human APOB protein, partial

• Gene Name:

  APOB

• UniProt:

  P04114

• Expression Region:

  28-127aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  EEEMLENVSLVCPKDATRFKHLRKYTYNYEAESSSGVPGTADSRSATRINCKVELEVPQLCSFILKTSQCTLKEVYGFNPEGKALLKKTKNSEEFAAAMS

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Epigenetics and Nuclear Signaling

• Relevance:

  Apolipoprotein B is a major protein constituent of chylomicrons, LDL and VLDL. Apo B-100 functions as a recognition signal for the cellular binding and internalization of LDL particles by the apoB/E receptor.

• 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:

  27.2 kDa

• References & Citations:

  "Human liver apolipoprotein B-100 cDNA: complete nucleic acid and derived amino acid sequence." Law S.W., Grant S.M., Higuchi K., Hospattankar A.V., Lackner K.J., Lee N., Brewer H.B. Jr. Proc. Natl. Acad. Sci. U.S.A. 83:8142-8146 (1986)

• 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