Recombinant Rat Aggrecan core protein (Acan), partial

CAT:
399-CSB-EP001130RA-01
Size:
20 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Rat Aggrecan core protein (Acan), partial - image 1

Recombinant Rat Aggrecan core protein (Acan), partial

  • Product Name Alternative:

    Cartilage-specific proteoglycan core protein; CSPCP
  • Abbreviation:

    Recombinant Rat Acan protein, partial
  • Gene Name:

    Acan
  • UniProt:

    P07897
  • Expression Region:

    34-147aa
  • Organism:

    Rattus norvegicus (Rat)
  • Target Sequence:

    PQPSPLKALLGTSLTIPCYFIDPMHPVTTAPSTAPLTPRIKWSRVSKEKEVVLLVATEGQVRVNSIYQDKVSLPNYPAIPSDATLEIQNLRSNDSGIYRCEVMHGIEDSEATLE
  • Tag:

    C-terminal 6xHis-tagged
  • Type:

    Developed Protein
  • Source:

    E.coli
  • Field of Research:

    Signal Transduction
  • Relevance:

    This proteoglycan is a major component of extracellular matrix of cartilagenous tissues. A major function of this protein is to resist compression in cartilage. It binds avidly to hyaluronic acid via an N-terminal globular region. May play a regulatory role in the matrix assembly of the cartilage.
  • Endotoxin:

    Not test
  • Purity:

    Greater than 85% 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.
  • Molecular Weight:

    19.5 kDa
  • 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:

    Partial