85-1910-49　Spondin 2 (SPON2) Recombinant, Human 50ug　156874

特徴

• Recombinant protein corresponding to aa 119-331 from Huamn Spondin 2 with two N-terminal tags, His-Tag and GST-tag, expressed in E.coli (Accession # Q9BUD6)
• Sequence:MSPILGYWKI KGLVQPTRLL LEYLEEKYEE HLYERDEGDK WRNKKFELGL EFPNLPYYID GDVKLTQSMA IIRYIADKHN MLGGCPKERA EISMLEGAVL DIRYGVSRIA YSKDFETLKV DFLSKLPEML KMFEDRLCHK TYLNGDHVTH PDFMLYDALD VVLYMDPMCL DAFPKLVCFK KRIEAIPQID KYLKSSKYIA WPLQGWQATF GGGDHPPKSD GSTSGSGHHH HHHSAGLVPR GSTAIGMKET AAAKFERQHM DSPDLGTLEV LFQGPLGSEF-SV HEVFSAPAVP SGTGQTSAEL EVQRRHSLVS FVVRIVPSPD WFVGVDSLDL CDGDRWREQA ALDLYPYDAG TDSGFTFSSP NFATIPQDTV TEITSSSPSH PANSFYYPRL KALPPIARVT LVRLRQSPRA FIPPAPVLPS RDNEIVDSAS VPETPLDCEV SLWSSWGLCG GHCGRLGTKS RTRYVRVQPA NNGSPCPELE EEAECVPDNC V
• Molecular Weight:55.2kD
• Applications:Suitable for use in ELISA, Western Blot, Immunoprecipitation, SDS-PAGE
• Other applications not tested.
• Recommended Dilution: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 at -70°C. Reconstitute with sterile PBS. 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.
• Included Protein Molecular Weight Marker:168631: Protein Molecular Weight Marker, Unstained Ready to use, No heating, diluting or reducing agents needed
• MW: 10kD, 14kD, 18kD, 22kD, 26kD, 33kD, 44kD, 70kD Double intensity: 10kD, 18kD, 26kDSupplied in 62.5mM Tris-H3PO4, pH 7.5, 1mM EDTA, 2% SDS, 100mM DTT, 1mM sodium azide, 0.01% bromo-phenol blue, 33% glycerol. Add 3-5ul/well for mini gels; 7ul/well for large gels. Store at -20°C Stable for 6 months after receipt.
• 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.