Recombinant Mouse Glypican-4 (Gpc4), partial

• Product Name Alternative:

  K-glypican

• Abbreviation:

  Recombinant Mouse Gpc4 protein, partial

• Gene Name:

  Gpc4

• UniProt:

  P51655

• Expression Region:

  530-557aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  AGGAHAEAKPYLLAALCILFLAVQGEWR

• Tag:

  N-terminal 6xHis-SUMO-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Cell surface proteoglycan that bears heparan sulfate. May be involved in the development of kidney tubules and of the central nervous syst.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• Form:

  Liquid or Lyophilized powder

• Buffer:

  If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

• Reconstitution:

  We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Function:

  Cell surface proteoglycan that bears heparan sulfate. May be involved in the development of kidney tubules and of the central nervous system.

• Molecular Weight:

  19 kDa

• References & Citations:

  K-glypican a novel GPI-anchored heparan sulfate proteoglycan that is highly expressed in developing brain and kidney.Watanabe K., Yamada H., Yamaguchi Y.J. Cell Biol. 130:1207-1218 (1995)

• Storage Conditions:

  The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Partial