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Recombinant Human Pendrin (SLC26A4), partial

CAT: 0399-CSB-BP021527HU2-01Size: 20 µgDry Ice: NoHazardous: No
CAT#:0399-CSB-BP021527HU2-01Size:20 µg
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PRICE
AVAILABILITY: InStock
24/48H Stock Items & 2 to 6 Weeks non Stock Items.
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Product Name Alternative
Sodium-independent chloride/iodide transporter; Solute carrier family 26 member 4
Abbreviation
Recombinant Human SLC26A4 protein, partial
Gene Name
SLC26A4
UniProt
O43511
Expression Region
586-780aa
Organism
Homo sapiens (Human)
Target Sequence
RKIQKLIKSGQLRATKNGIISDAVSTNNAFEPDEDIEDLEELDIPTKEIEIQVDWNSELPVKVNVPKVPIHSLVLDCGAISFLDVVGVRSLRVIVKEFQRIDVNVYFASLQDYVIEKLEQCGFFDDNIRKDTFFLTVHDAILYLQNQVKSQEGQGSILETITLIQDCKDTLELIETELTEEELDVQDEAMRTLAS
Tag
C-terminal 6xHis-tagged
Type
Developed Protein
Source
Baculovirus
Field of Research
Neuroscience
Relevance
Sodium-independent transporter of chloride and iodide. Mediates electroneutral chloride-bicarbonate, chloride-iodide and chloride-formate exchange with 1:1 stoichiometry. Mediates electroneutral iodide-bicarbonate exchange
Endotoxin
Not test
Purity
Greater than 85% as determined by SDS-PAGE.
Activity
Not Test
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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.
Molecular Weight
27.6 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
Partial

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