Recombinant Human Serum amyloid A-1 protein (SAA1) (Active)

• Product Name Alternative:

  SAA1; Serum amyloid A-1 protein; SAA) [Cleaved into: Amyloid protein A; Amyloid fibril protein AA) ; Serum amyloid protein A (2-104) ; Serum amyloid protein A (3-104) ; Serum amyloid protein A (2-103) ; Serum amyloid protein A (2-102) ; Serum amyloid protein A (4-101) ]

• Abbreviation:

  Recombinant Human SAA1 protein (Active)

• Gene Name:

  SAA1

• UniProt:

  P0DJI8

• Expression Region:

  19-122aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  RSFFSFLGEA FDGARDMWRA YSDMREANYI GSDKYFHARG NYDAAKRGPG GVWAAEAISD ARENIQRFFG HGAEDSLADQ AANEWGRSGK DPNHFRPAGL PEKY

• Tag:

  Tag-Free

• Type:

  Active Protein & In Stock Protein

• Source:

  E.Coli

• Field of Research:

  Immunology

• Relevance:

  Major acute phase protein.

• Endotoxin:

  Less than 1.0 EU/μg as determined by LAL method.

• Purity:

  Greater than 98% as determined by SDS-PAGE.

• Activity:

  Yes

• Bioactivity:

  Fully biologically active when compared to standard. The biological activity determined by a chemoattract bioassay using human monocytes is in a concentration range of 10-100 ng/ml.

• Form:

  Lyophilized powder

• Buffer:

  Lyophilized from a 0.2 μm filtered concentrated solution in 20 mM Tris-HCl, pH 9.0, 150 mM NaCl

• 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.

• Function:

  Major acute phase protein.

• Molecular Weight:

  11.7 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Full Length of Mature Protein