Recombinant Sheep Protransforming growth factor alpha (TGFA), partial

• Product Name Alternative:

  EGF-like TGF ; ETGFTGF type 1

• Abbreviation:

  Recombinant Sheep TGFA protein, partial

• Gene Name:

  TGFA

• UniProt:

  P98135

• Expression Region:

  24-97aa

• Organism:

  Ovis aries (Sheep)

• Target Sequence:

  ENSTSALSDPPVAAAVVSHFNDCPDSHTQFCFHGTCRFLLQEEKPACVCHSGYVGARCEHADLLAVVAASQKKQ

• Tag:

  N-terminal GST-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  TGF alpha is a mitogenic polypeptide that is able to bind to the EGF receptor/EGFR and to act synergistically with TGF beta to promote anchorage-independent cell proliferation in soft agar.

• 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:

  TGF alpha is a mitogenic polypeptide that is able to bind to the EGF receptor/EGFR and to act synergistically with TGF beta to promote anchorage-independent cell proliferation in soft agar.

• Molecular Weight:

  34.9 kDa

• References & Citations:

  Growth factor expression in skin during wool follicle development.Sutton R., Ward W.G., Raphael K.A., Cam G.R.Comp. Biochem. Physiol. 110B:697-705 (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:

  Extracellular Domain