Ⅱ型膠原α1(COL2α1)重組蛋白
適用生物 Mus musculus (Mouse，小鼠)
Ⅱ型膠原α1(COL2α1)重組蛋白
產品應用 SDS-PAGE; WB; ELISA; IP. 規格 50ug
分子量 14.3kDa 價格 請咨詢當地代理商
純度 > 95%
來源 原核表達
Recombinant Collagen Type II Alpha 1 (COL2a1)
FOR IN VITRO AND RESEARCH USE ONLY, NOT FOR USE IN CLINICAL DIAGNOSTIC PROCEDURES!
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Organism species
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Mus musculus (Mouse)
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Product No.
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HZD194Mu02
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Source
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Prokaryotic expression
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Host
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E.coli
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Purity
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> 95%
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UOM
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50ug
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Predicted Molecular Mass
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14.3kDa
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Applications
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SDS-PAGE; WB; ELISA; IP.
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Endotoxin Level
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<1.0EU per 1μg (determined by the LAL method)
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Residues
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Gly677~Ala817 (Accession # P28481) with N-terminal His-Tag
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Formulation
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Supplied as lyophilized form in PBS, pH7.4, containing 5% sucrose, 0.05% sarcosyl.
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SEQUENCES
Ⅱ型膠原α1(COL2α1)重組蛋白The target protein is fused with N-terminal His-Tag, its sequence is listed below.
MGHHHHHHSG SEF- GGKQ GDQGIPGEAG APGLVGPRGE RGFPGERGSP GAQGLQGPRG LPGTPGTDGP KGAAGPDGPP GAQGPPGLQG MPGERGAAGI AGPKGDRGDV GEKGPEGAPG KDGGRGLTGP IGPPGPAGAN GEKGEVGPPG PSGSTGA
USAGE
Reconstitute in sterile PBS, pH7.2-pH7.4.
STORAGE AND STABILITY
Ⅱ型膠原α1(COL2α1)重組蛋白Storage: Avoid repeated freeze/thaw cycles. Store at 2-8oC for one month. Aliquot and store at -80oC for 12 months.
Stability Test: The thermal stability is described by the loss rate of the target protein. The loss rate was determined by accelerated thermal degradation test, that is, incubate the protein at 37oC for 48h, and no obvious degradation and precipitation were observed. (Referring from China Biological Products Standard, which was calculated by the Arrhenius equation.) The loss of this protein is less than 5% within the expiration date under appropriate storage condition.
About the MARKER (complimentary)
Ⅱ型膠原α1(COL2α1)重組蛋白Effective Size Range: 10kDa to 70kDa.
Protein bands: 10kDa, 14kDa, 18kDa, 22kDa, 26kDa, 33kDa, 44kDa and 70kDa.
Double intensity bands: The 26kDa, 18kDa, 10kDa bands are at double intensity to make location and size approximation of proteins of interest quick and easy.
Ready-to-use: No need to heat, dilute or add reducing agents before use.
