Human IBP5 protein (Active)

SKU: orb359161

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Description

This Human IBP5 protein (Active) spans the amino acid sequence from region 21-272aa. Purity: > 96% as determined by SDS-PAGE and HPLC.

Images & Validation

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Application Notes	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.

Key Properties

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Source	E.Coli
Biological Origin	Homo sapiens (Human)
Biological Activity	Fully biologically active when compared to standard. The ED50 as determined by its ability to inhibit IGF-II induced proliferation of MCF-7 cells is less than 0.4 μg/ml, corresponding to a specific activity of ＞ 2500 IU/mg in the presence of 15 ng/ml of rHuIGF-II.
Tag	Tag-Free
Molecular Weight	28.6 kDa
Expression Region	21-272aa
Protein Length	Full Length of Mature Protein
Protein Sequence	LGSFVHCEPCDEKALSMCPPSPLGCELVKEPGCGCCMTCALAEGQSCGVYTERCAQGLRCLPRQDEEKPLHALLHGRGVCLNEKSYREQVKIERDSREHEEPTTSEMAEETYSPKIFRPKHTRISELKAEAVKKDRRKKLTQSKFVGGAENTAHPRIISAPEMRQESEQGPCRRHMEASLQELKASPRMVPRAVYLPNCDRKGFYKRKQCKPSRGRKRGICWCVDKYGMKLPGMEYVDGDFQCHTFDSSNVE
Purity	> 96% as determined by SDS-PAGE and HPLC.
Endotoxins	Less than 1.0 EU/μg as determined by LAL method.

Storage & Handling

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Storage	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℃.
Form/Appearance	Lyophilized powder
Buffer/Preservatives	Lyophilized from a 0.2 µm filtered PBS, pH 7.0
Disclaimer	For research use only

Alternative Names

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IBP-5, IGFBP-5

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SDS-PAGE analysis of Human IBP5 protein (Active)

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UniProt

P24593

UniProt Details

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No UniProt data available

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