85-1815-49　B-Cell Activating Factor (BAFF) Recombinant, Mouse 50ug　153637

特徴

• Recombinant protein corresponding to Tyr68-Phe283 with an N-terminal His-Tag from B-Cell Activating Factor expressed in E. coli. (Q9WU72)
• Purity:≥95%
• Amino Acid Sequence:YQLAALQADL MNLRMELQSY RGSATPAAAG APELTAGVKL LTPAAPRPHN SSRGHRNRRA FQGPEETEQD VDLSAPPAPC LPGCRHSQHD DNGMNLRNII QDCLQLIADS DTPTIRKGTY TFVPWLLSFK RGNALEEKEN KIVVRQTGYF FIYSQVLYTD PIFAMGHVIQ RKKVHVFGDE LSLVTLFRCI QNMPKTLPNN SCYSAGIARL EEGDEIQLAI PRENAQISRN GDDTF
• Predicted Isoelectric Point:7.9
• Predicted Molecular Mass:24.3kD
• Accurate Molecular Weight:32kD (SDS-PAGE reducing conditions)
• Note: The possible reasons that the actual band size differs from the predicted are as follows:1. Splice variants: Alternative splicing may create different sized proteins from the same gene2. Relative charge: The composition of amino acids may affect the charge of the protein
• 3. Post-translational modification: Phosphorylation, glycosylation, methylation etc
• 4. Post-translation cleavage: Many proteins are synthesized as pro-proteins and then cleaved to give the active form
• 5. Polymerization of the target protein: Dimerization, multimerization etc.
• Subcellular Location:Membrane
• Applications:Suitable for use in ELISA, Western Blot, Immunoprecipitation, SDS-PAGE
• Other applications not tested.
• Recommended Dilutions:Optimal dilutions to be determined by the researcher.
• Storage and Stability:Lyophilized powder may be stored at -70°C. Stable for 6 months after receipt. Reconstitute with sterile 20mM Tris, 150mM sodium chloride, pH 8.0. Aliquot to avoid repeated freezing and thawing. Store at -70°C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer.
• Note:Thermal stability is described by the loss rate of the target protein. The loss rate was determined by accelerated thermal degradation by incubating the protein at 37°C for 48h, with no obvious degradation or precipitation observed. Protein loss is <5% within the expiration date under appropriate storage conditions.