Recombinant Human Homeobox protein Hox-A2 (HOXA2), partial

• Product Name Alternative:

  Homeobox protein Hox-1K (HOX1K)

• Abbreviation:

  Recombinant Human HOXA2 protein, partial

• Gene Name:

  HOXA2

• UniProt:

  O43364

• Expression Region:

  26-124aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  PPVADTFQSSSIKTSTLSHSTLIPPPFEQTIPSLNPGSHPRHGAGGRPKPSPAGSRGSPVPAGALQPPEYPWMKEKKAAKKTALLPAAAAAATAAATGP

• Tag:

  N-terminal 6xHis-tagged

• Type:

  Developed Protein

• Source:

  Yeast

• Field of Research:

  Others

• Relevance:

  Sequence-specific transcription factor which is part of a developmental regulatory system that provides cells with specific positional identities on the anterior-posterior axis.

• 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:

  12 kDa

• References & Citations:

  "HOXA2 haploinsufficiency in dominant bilateral microtia and hearing loss." Brown K.K., Viana L.M., Helwig C.C., Artunduaga M.A., Quintanilla-Dieck L., Jarrin P., Osorno G., McDonough B., Depalma S.R., Eavey R.D., Seidman J.G., Seidman C.E. Hum. Mutat. 34:1347-1351 (2013)

• 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