85-1838-13　Elastin (ELN) Recombinant, Human 200ug　154405

特徴

• Recombinant protein corresponding to aa392-645 with an N-Terminal His-Tag from human ELN, expressed in E. coli Swiss/UniProt Accession: P15502.
• Amino Acid Sequence:GGIPTYG VGAGGFPGFG VGVGGIPGVA GVPGVGGVPG VGGVPGVGIS PEAQAAAAAK AAKYGVGTPA AAAAKAAAKA AQFGLVPGVG VAPGVGVAPG VGVAPGVGLA PGVGVAPGVG VAPGVGVAPG IGPGGVAAAA KSAAKVAAKA QLRAAAGLGA GIPGLGVGVG VPGLGVGAGV PGLGVGAGVP GFGAVPGALA AAKAAKYGAA VPGVLGGLGA LGGVGIPGGV VGAGPAAAAA AAKAAAKAAQ FGLVGAA
• Predicted Molecular Weight:22.6kD
• Accurate Molecular Mass:28kD as determined by SDS-PAGE under reducing conditionsNote: 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.
• Predicted Isoelectric Point:10.3
• Subcellular Location:Secreted, Extracellular matrix
• Applications:Suitable for use in ELISA, Western Blot and SDS-PAGE. Other applications not tested.
• Recommended Dilutions:Optimal dilutions to be determined by the researcher.
• Storage and Stability:Lyophilized and reconstituted products are stable for 6 months after receipt at -70°C. Reconstitute with sterile ddH2O. 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.