Recombinant Chinese hamster Sialidase-2 (NEU2)

Recombinant Chinese hamster Sialidase-2 (NEU2)

• CAS Number: 9000-83-3
• Gene Name: NEU2
• UniProt: Q64393
• Expression Region: 1-379aa
• Organism: Cricetulus griseus (Chinese hamster) (Cricetulus barabensis griseus)
• Target Sequence: MATCPVLQKETLFQTGDYAYRIPALIYLSKQKTLLAFAEKRLTKTDEHADLFVLRRGSYNADTHQVQWQAEEVVTQAYLEGHRSMSPCPLYDKQTRTLFLFFIAVRGQISEHHQLQTGVNVTRLCHITSTDHGKTWSAVQDLTDTTIGSTHQDWATFGVGPGHCLQLRNTAGSLLVPAYAYRKQPPIHAPAPSAFCFLSHDHGSTWELGHFVSQNSLECQVAEVGTGAERVVYLNARSCLGARVQAQSPNSGLDFQDNQVVSKLVEPPKGCHGSVIAFPNPTSKADALDVWLLYTHPTDSRKRTNLGVYLNQKPLDPTTWSAPTLLATGICAYSDLQNMGHGPDGSPQFGCLYESNNYEEIVFLMFTLKQAFPAVFGAQ
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: Baculovirus
• Field of Research: Metabolism
• Assay Type: In Stock Protein
• Relevance: Catalyzes the removal of sialic acid (N-acetylneuraminic acid) moities from glycoproteins, oligosaccharides and gangliosides.
• Purity: Greater than 90% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length
• 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: 45.8 kDa
• References & Citations: "Characterization of cytosolic sialidase from Chinese hamster ovary cells: part II. Substrate specificity for gangliosides." Muthing J., Burg M. Carbohydr. Res. 330:347-356 (2001)
• 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℃.