Recombinant Nectin 2 (NECTIN2)

粘連蛋白2(NECTIN2)重組蛋白

[ PROPERTIES ]

Source:Prokaryotic expression

Host: E.coli

Residues: Pro76~Ala353

Tags:N-terminal His Tag

Subcellular Location: Membrane

Purity: > 95%

Traits:Freeze-dried powder

Buffer formulation: 100mMNaHCO₃, 500mMNaCl, pH8.3, containing 0.01% SKL, 5%Trehalose.

Original Concentration:200µg/mL

Applications:Positive Control; Immunogen; SDS-PAGE; WB.

(May be suitable for use in other assays to be determined by the end user.)

Predicted isoelectric point:5.9

Predicted Molecular Mass: 33.7kDa

Accurate Molecular Mass: 40kDa as determined by SDS-PAGE reducing conditions.

Phenomenon explanation:

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 gene.

2. Relative charge: The composition of amino acids may affects 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 cleavedto give the active form.

5. Polymerization of the target protein: Dimerization, multimerization etc.

[ USAGE ]

Reconstitute in 100mM NaHCO3, 500mM NaCl (pH8.3) to a concentration of 0.1-1.0 mg/mL. Donot vortex.

[ STORAGE AND STABILITY ]

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. The loss rate was determined by accelerated thermal degradation test, that is, incubate the protein at 37°C for 48h, and no obvious degradation and precipitation were observed. The loss rate is less than 5% within the expiration date under appropriate storage condition.

[SEQUENCE ]

[  IDENTIFICATION  ]

[ IMPORTANT NOTE ]

The kit is designed for research use only, we will not be responsible for any issue if the kit was used in clinical diagnostic or any other procedures.

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