Recombinant Human Neurofibromin (NF1) , partial

Recombinant Human Neurofibromin (NF1) , partial

• CAS Number: 9000-83-3
• Gene Name: NF1
• UniProt: P21359
• Expression Region: 1566-1837aa
• Organism: Homo sapiens
• Target Sequence: SSKFEEFMTRHQVHEKEEFKALKTLSIFYQAGTSKAGNPIFYYVARRFKTGQINGDLLIYHVLLTLKPYYAKPYEIVVDLTHTGPSNRFKTDFLSKWFVVFPGFAYDNVSAVYIYNCNSWVREYTKYHERLLTGLKGSKRLVFIDCPGKLAEHIEHEQQKLPAATLALEEDLKVFHNALKLAHKDTKVSIKVGSTAVQVTSAERTKVLGQSVFLNDIYYASEIEEICLVDENQFTLTIANQGTPLTFMHQECEAIVQSIIHIRTRWELSQPD
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Cancer
• Assay Type: In Stock Protein
• Relevance: Stimulates the GTPase activity of Ras. NF1 shows greater affinity for Ras GAP, but lower specific activity. May be a regulator of Ras activity.
• Purity: Greater than 85% 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: 38.7 kDa
• References & Citations: "A conserved alternative splice in the von Recklinghausen neurofibromatosis (NF1) gene produces two neurofibromin isoforms, both of which have GTPase-activating protein activity." Andersen L.B., Ballester R., Marchuk D.A., Chang E., Gutmann D.H., Saulino A.M., Camonis J., Wigler M., Collins F.S. Mol. Cell. Biol. 13:487-495 (1993)
• 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℃.