Recombinant Human Galectin-2 (LGALS2)

• Product Name Alternative:

  Beta-galactoside-binding lectin L-14-II HL14 Lactose-binding lectin 2 S-Lac lectin 2

• Abbreviation:

  Recombinant Human LGALS2 protein

• Gene Name:

  LGALS2

• UniProt:

  P05162

• Expression Region:

  1-132aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  MTGELEVKNMDMKPGSTLKITGSIADGTDGFVINLGQGTDKLNLHFNPRFSESTIVCNSLDGSNWGQEQREDHLCFSPGSEVKFTVTFESDKFKVKLPDGHELTFPNRLGHSHLSYLSVRGGFNMSSFKLKE

• Tag:

  N-terminal GST-tagged

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Cell Biology

• Relevance:

  This protein binds beta-galactoside. Its physiological function is not yet known.

• 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:

  This protein binds beta-galactoside. Its physiological function is not yet known.

• Molecular Weight:

  41.6 kDa

• References & Citations:

  "Isolation and expression of a gene encoding L-14-II, a new human soluble lactose-binding lectin." Gitt M.A., Massa S.M., Leffler H., Barondes S.H. J. Biol. Chem. 267:10601-10606 (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