Recombinant Mouse Oncomodulin (Ocm)

• Product Name Alternative :

  Parvalbumin beta

• Abbreviation :

  Recombinant Mouse Ocm protein

• Gene Name :

  Ocm

• UniProt :

  P51879

• Expression Region :

  2-109aa

• Organism :

  Mus musculus (Mouse)

• Target Sequence :

  SITDILSADDIAAALQECQDPDTFEPQKFFQTSGLSKMSASQLKDIFQFIDNDQSGYLDEDELKYFLQRFQSDARELTESETKSLMDAADNDGDGKIGADEFQEMVHS

• Tag :

  N-terminal 6xHis-tagged

• Type :

  Developed Protein

• Source :

  Yeast

• Field of Research :

  Neuroscience

• Relevance :

  Has some calmodulin-like activity with respect to enzyme activation and growth regulation. Binds two calcium ions.

• 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 :

  Has some calmodulin-like activity with respect to enzyme activation and growth regulation. Binds two calcium ions.

• Molecular Weight :

  14.1 kDa

• References & Citations :

  "The intracisternal A particle derived solo LTR promoter of the rat oncomodulin gene is not present in the mouse gene."Banville D., Rotaru M., Boie Y.Genetica 86:85-97 (1992)

• 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