Recombinant Locusta migratoria OBP10 protein (OBP10) (I18L, V57I, N131Q)

CAT:
399-GTR04825856
Size:
20 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No

Recombinant Locusta migratoria OBP10 protein (OBP10) (I18L, V57I, N131Q)

  • CAS Number:

    9000-83-3

  • Gene Name:

    OBP10

  • UniProt:

    H2CSN4

  • Expression Region:

    1-133aa (I18L, V57I, N131Q)

  • Organism:

    Locusta migratoria (Migratory locust)

  • Target Sequence:

    AISESMSRAEEAASKIDLPELFEECNETFTIPKVTLNYFFSHGRLQNENDYGSKCFIHCLTDRSGEIDSDGNFDVDLIKVMTRRFPNETNIEGLNEMVETCVADRGETDFCERAYGLVSCLVKEKLARLGQSH

  • Tag:

    N-terminal 10xHis-tagged

  • Source:

    E.coli

  • Field of Research:

    Cardiovascular

  • Assay Type:

    Developed Protein

  • Relevance:

    Integral membrane protein associated with integrins, which regulates different processes, such as sperm-egg fusion, platelet activation and aggregation, and cell adhesion.

  • Purity:

    Greater than 90% as determined by SDS-PAGE.

  • Activity:

    Not Test

  • Length:

    Full Length

  • 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.

  • Molecular Weight:

    21.1 kDa

  • References & Citations:

    "Molecular cloning of the mouse equivalent of CD9 antigen." Rubinstein E., Billard M., Plaisance S., Prenant M., Boucheix C. Thromb. Res. 71:377-383 (1993)

  • 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℃.