Recombinant Human Transmembrane 9 superfamily member 1 (TM9SF1) -VLPs

CAT:
399-GTR04837186
Size:
20 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No

Recombinant Human Transmembrane 9 superfamily member 1 (TM9SF1) -VLPs

  • CAS Number:

    9000-83-3

  • Gene Name:

    TM9SF1

  • UniProt:

    O15321

  • Expression Region:

    28-606aa

  • Organism:

    Homo sapiens

  • Target Sequence:

    PGVEGVTHYKAGDPVILYVNKVGPYHNPQETYHYYQLPVCCPEKIRHKSLSLGEVLDGDRMAESLYEIRFRENVEKRILCHMQLSSAQVEQLRQAIEELYYFEFVVDDLPIRGFVGYMEESGFLPHSHKIGLWTHLDFHLEFHGDRIIFANVSVRDVKPHSLDGLRPDEFLGLTHTYSVRWSETSVERRSDRRRGDDGGFFPRTLEIHWLSIINSMVLVFLLVGFVAVILMRVLRNDLARYNLDEETTSAGSGDDFDQGDNGWKIIHTDVFRFPPYRGLLCAVLGVGAQFLALGTGIIVMALLGMFNVHRHGAINSAAILLYALTCCISGYVSSHFYRQIGGERWVWNIILTTSLFSVPFFLTWSVVNSVHWANGSTQALPATTILLLLTVWLLVGFPLTVIGGIFGKNNASPFDAPCRTKNIAREIPPQPWYKSTVIHMTVGGFLPFSAISVELYYIFATVWGREQYTLYGILFFVFAILLSVGACISIALTYFQLSGEDYRWWWRSVLSVGSTGLFIFLYSVFYYARRSNMSGAVQTVEFFGYSLLTGYVFFLMLGTISFFSSLKFIRYIYVNLKMD

  • Tag:

    C-terminal 10xHis-tagged (This tag can be tested only under denaturing conditions)

  • Source:

    Mammalian cell

  • Field of Research:

    Cell Biology

  • Assay Type:

    MP-VLP Transmembrane Protein & Developed Protein

  • Relevance:

    Plays an essential role in autophagy.

  • Purity:

    The purity information is not available for VLPs proteins.

  • Activity:

    Not Test

  • Length:

    Full Length of Mature Protein

  • Form:

    Lyophilized powder

  • Buffer:

    Lyophilized from a 0.2 μm filtered PBS, 6% Trehalose, pH 7.4.

  • Reconstitution:

    We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein indeionized sterile water to a concentration of 0.1-1.0 mg/mL.Aliquot for long-term storage at -80℃. Solubilize for 60 minutes at room temperature with occasional gentle miXIng. Avoid vigorous shaking or vorteXIng.

  • Molecular Weight:

    67.3 kDa

  • 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℃.