Recombinant Human Syntaxin-11 (STX11)

• Product Name Alternative:

  FHL4; HLH4; HPLH4 ; Stx11; STX11_HUMAN; Syntaxin 11 ; Syntaxin-11

• Abbreviation:

  Recombinant Human STX11 protein

• Gene Name:

  STX11

• UniProt:

  O75558

• Expression Region:

  1-287aa

• Organism:

  Homo sapiens (Human)

• Target Sequence:

  MKDRLAELLDLSKQYDQQFPDGDDEFDSPHEDIVFETDHILESLYRDIRDIQDENQLLVADVKRLGKQNARFLTSMRRLSSIKRDTNSIAKAIKARGEVIHCKLRAMKELSEAAEAQHGPHSAVARISRAQYNALTLTFQRAMHDYNQAEMKQRDNCKIRIQRQLEIMGKEVSGDQIEDMFEQGKWDVFSENLLADVKGARAALNEIESRHRELLRLESRIRDVHELFLQMAVLVEKQADTLNVIELNVQKTVDYTGQAKAQVRKAVQYEEKNPCRTLCCFCCPCLK

• Tag:

  N-terminal GST-tagged

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Tags & Cell Markers

• Relevance:

  SNARE that acts to regulate protein transport between late endosomes and the trans-Golgi network.

• 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:

  SNARE that acts to regulate protein transport between late endosomes and the trans-Golgi network.

• Molecular Weight:

  60.2 kDa

• References & Citations:

  "Syntaxin 11: a member of the syntaxin family without a carboxyl terminal transmembrane domain." Tang B.L., Low D.Y.H., Hong W. Biochem. Biophys. Res. Commun. 245:627-632 (1998)

• 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