Recombinant Mouse Otoraplin (Otor)
For Laboratory Research Only. Not for Clinical or Personal Use.
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Mouse Otoraplin (Otor)
Product Name Alternative:
(Melanoma inhibitory activity-like protein)
Abbreviation:
Recombinant Mouse Otor protein
Gene Name:
Otor
UniProt:
Q9JIE3
Expression Region:
19-128aa
Organism:
Mus musculus (Mouse)
Target Sequence:
HGVFMDKLSSKKLCADEECVYTISLARAQEDYNAPDCRFIDVKKGQQIYVYSKLVTENGAGEFWAGSVYGDHQDEMGIVGYFPSNLVKEQRVYQEATKEIPTTDIDFFCE
Tag:
C-terminal 6xHis-tagged
Type:
In Stock Protein
Source:
Yeast
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:
14.0 kDa
References & Citations:
"Identification and characterization of an inner ear-expressed human melanoma inhibitory activity (MIA) -like gene (MIAL) with a frequent polymorphism that abolishes translation." Rendtorff N.D., Frodin M., Attie-Bitach T., Vekemans M., Tommerup N. Genomics 71:40-52 (2001)
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