Recombinant Rhesus Macaque Fms-related tyrosine kinase 3 ligand protein (FLT3LG), partial (Active)

CAT:
399-CSB-AP003231MOW-01
Size:
10 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Rhesus Macaque Fms-related tyrosine kinase 3 ligand protein (FLT3LG), partial (Active) - image 1

Recombinant Rhesus Macaque Fms-related tyrosine kinase 3 ligand protein (FLT3LG), partial (Active)

  • Abbreviation:

    Recombinant Rhesus macaque FLT3LG protein, partial (Active)
  • Gene Name:

    FLT3LG
  • UniProt:

    H9Z6V7
  • Expression Region:

    27-185aa
  • Organism:

    Macaca mulatta (Rhesus macaque)
  • Target Sequence:

    TQDCSFQHSPISSDFAVKIRELSDYLLQDYPVTVPSNLQDEELCGALWRLVLAQRWMERLKTVAGSKMQGLLERVNTEIHFVTKCAFQHPPSCLRFVQTNISRLLQETSEQLVALKPWITRQNFSRCLELQCQPDSSTLPPPRSPGALEATALTAPQRP
  • Tag:

    Tag-Free
  • Type:

    Active Protein & In Stock Protein
  • Source:

    E.Coli
  • Field of Research:

    Immunology
  • Endotoxin:

    Less than 1.0 EU/μg as determined by LAL method.
  • Purity:

    >97% as determined by SDS-PAGE.
  • Activity:

    Yes
  • Bioactivity:

    Fully biologically active when compared to standard. The ED50 as determined by a cell proliferation assay using human AML5 cells is less than 1.0 ng/ml, corresponding to a specific activity of > 1.0 x 106 IU/mg.
  • Form:

    Lyophilized powder
  • Buffer:

    Lyophilized from a 0.2 µm filtered PBS, pH 7.4
  • 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:

    18.0 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