Recombinant Mouse Osteocalcin (Bglap)

• Product Name Alternative :

  Bone Gla protein Short name: BGP Gamma-carboxyglutamic acid-containing protein

• Abbreviation :

  Recombinant Mouse Bglap protein

• Gene Name :

  Bglap

• UniProt :

  P86546

• Expression Region :

  50-95aa

• Organism :

  Mus musculus (Mouse)

• Target Sequence :

  YLGASVPSPDPLEPTREQCELNPACDELSDQYGLKTAYKRIYGITI

• Tag :

  N-terminal 6xHis-SUMO-tagged

• Type :

  In Stock Protein

• Source :

  E.coli

• Field of Research :

  Signal Transduction

• Relevance :

  Constitutes 1-2% of the total bone protein. It binds strongly to apatite and calcium.

• 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 :

  Constitutes 1-2% of the total bone protein. It binds strongly to apatite and calcium.

• Molecular Weight :

  21.1 kDa

• References & Citations :

  "The mouse osteocalcin gene cluster contains three genes with two separate spatial and temporal patterns of expression."Desbois C., Hogue D.A., Karsenty G.J. Biol. Chem. 269:1183-1190 (1994)

• 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 :

  Full Length of Mature Protein