Recombinant Human Proliferation marker protein Ki-67 (MKI67) , partial

• CAS Number:

  9000-83-3

• Gene Name:

  MKI67

• UniProt:

  P46013

• Expression Region:

  2962-3254aa

• Organism:

  Homo sapiens

• Target Sequence:

  VLRAPKVEPVGDVVSTRDPVKSQSKSNTSLPPLPFKRGGGKDGSVTGTKRLRCMPAPEEIVEELPASKKQRVAPRARGKSSEPVVIMKRSLRTSAKRIEPAEELNSNDMKTNKEEHKLQDSVPENKGISLRSRRQNKTEAEQQITEVFVLAERIEINRNEKKPMKTSPEMDIQNPDDGARKPIPRDKVTENKRCLRSARQNESSQPKVAEESGGQKSAKVLMQNQKGKGEAGNSDSMCLRSRKTKSQPAASTLESKSVQRVTRSVKRCAENPKKAEDNVCVKKIRTRSHRDSE

• Tag:

  N-terminal 6xHis-tagged

• Source:

  E.coli

• Field of Research:

  Cell Cycle

• Assay Type:

  In Stock Protein

• Relevance:

  Thought to be required for maintaining cell proliferation.

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• Length:

  Partial

• 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Function:

  Required to maintain individual mitotic chromosomes dispersed in the cytoplasm following nuclear envelope disassembly

• Molecular Weight:

  36.7 kDa

• References & Citations:

  Sequence of the human Ki-67 protein gene 5' and promoter region.Gerdes J.The forkhead-associated domain of Ki-67 antigen interacts with the novel kinesin-like protein Hklp2.Sueishi M., Takagi M., Yoneda Y.J. Biol. Chem. 275:28888-28892 (2000)

• 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.