Recombinant Bovine Transforming growth factor beta-2 proprotein (TGFB2) , partial
CAT:
399-CSB-EP023448BO-01
Size:
1 mg
Price:
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- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No

Recombinant Bovine Transforming growth factor beta-2 proprotein (TGFB2) , partial
- CAS Number: 9000-83-3
- Gene Name: TGFB2
- UniProt: P21214
- Expression Region: 303-414aa
- Organism: Bos taurus
- Target Sequence: ALDAAYCFRNVQDNCCLRPLYIDFKRDLGWKWIHEPKGYNANFCAGACPYLWSSDTQHSRVLSLYNTINPEASASPCCVSQDLEPLTILYYIGKTPKIEQLSNMIVKSCKCS
- Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
- Source: E.coli
- Field of Research: Signal Transduction
- Assay Type: In Stock Protein
- Relevance: [Transforming growth factor beta-2 proprotein]: Precursor of the Latency-associated peptide (LAP) and Transforming growth factor beta-2 (TGF-beta-2) chains, which constitute the regulatory and active subunit of TGF-beta-2, respectively.
- Purity: Greater than 90% as determined by SDS-PAGE.
- Activity: Not test
- Length: Partial
- 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℃/-80℃. Our default final concentration of glycerol is 50%. Customers could use it as reference.
- Molecular Weight: 20.2 kDa
- References & Citations: "The genome sequence of taurine cattle: a window to ruminant biology and evolution." The bovine genome sequencing and analysis consortium Science 324:522-528 (2009).
- 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.