Recombinant Mouse Stabilin-1 (Stab1), partial

SKU: orb1881946

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Description

This Recombinant Mouse Stabilin-1 (Stab1), partial spans the amino acid sequence from region 1604-1703aa. Purity: Greater than 95% as determined by SDS-PAGE.

Research Area

Signal Transduction

Images & Validation

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Item 1 of 1

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	Mus musculus (Mouse)
Tag	N-terminal 10xHis-tagged and C-terminal Myc-tagged
Molecular Weight	16.6 kDa
Expression Region	1604-1703aa
Protein Length	Partial
Protein Sequence	LEYKELKGDGPFTVFVPHADLISNMSQDELARIRAHRQLVFRYHVVGCRKLWSQEMLDQGYITTLSGHTLRVSEREGSIYLNDFARVVSSDLEVVNGVLH
Purity	Greater than 95% as determined by SDS-PAGE.

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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
Form/Appearance	Liquid or Lyophilized powder
Buffer/Preservatives	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.
Disclaimer	For research use only

Alternative Names

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(Fasciclin, EGF-like, laminin-type EGF-like and link domain-containing scavenger receptor 1)(FEEL-1)

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Recombinant Mouse Stabilin-1 (Stab1), partial

(Tris-Glycine gel) Discontinuous SDS-PAGE (reduced) with 5% enrichment gel and 15% separation gel.

Quick Database Links

UniProt

Q8R4Y4

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No UniProt data available

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