Recombinant Macaca fascicularis CX3C chemokine receptor 1 (CX3CR1) -VLPs

CAT:
399-CSB-MP5452MOV-01
Size:
20 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Macaca fascicularis CX3C chemokine receptor 1 (CX3CR1) -VLPs - image 1

Recombinant Macaca fascicularis CX3C chemokine receptor 1 (CX3CR1) -VLPs

  • Abbreviation:

    Recombinant Cynomolgus monkey CX3CR1 protein-VLPs
  • Gene Name:

    CX3CR1
  • UniProt:

    XP_015300808.2
  • Expression Region:

    1-355aa
  • Organism:

    Macaca fascicularis (Crab-eating macaque) (Cynomolgus monkey)
  • Target Sequence:

    MDPFPESVTENFEYDDSAEACYIGDIVAFGTVFLSIFYSVVFAIGLVGNLLVVFALTNSKKPKSVTDIYLLNLALSDLLFVATLPFWTHYVINEEGLQNAMCKFTTAFFFIGFFGSIFFITIISIDRYLAIVLAANSMNNRTVQHGVTISLGVWAAAILVAAPQFMFTKQKENECLGDYPEVLQEIWPVLRNVEANFLGFLLPLLIMSYCYFRIIQTLFSCKNHKKAKAIKLILLVVVVFFLFWTPYNVMIFLETLKLYDFFPSCDMRRDLRLALSVTETVAFSHCCLNPLIYAFAGEKFRRYLYHLYGKCLAVLCGRSVHVDFSPSESQRSRQGSVLSSNFTYHTSDGDASLLL
  • Tag:

    C-terminal 10xHis-tagged
  • Type:

    MP-VLP Transmembrane Protein & Developed Protein
  • Source:

    Mammalian cell
  • Field of Research:

    Cancer
  • Endotoxin:

    Not test
  • Purity:

    The purity information is not available for VLPs proteins.
  • Activity:

    Not Test
  • Form:

    Lyophilized powder
  • Buffer:

    Lyophilized from a 0.2 μm sterile filtered PBS, 6% Trehalose, 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 indeionized sterile water to a concentration of 0.1-1.0 mg/mL.Aliquot for long-term storage at -80°C. Solubilize for 60 minutes at room temperature with occasional gentle mixing. Avoid vigorous shaking or vortexing.
  • Molecular Weight:

    41.6 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:

    Full Length