Recombinant Mouse Placenta-expressed transcript 1 protein (Plet1)

CAT:
399-CSB-MP851843MO-01
Size:
20 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Mouse Placenta-expressed transcript 1 protein (Plet1) - image 1

Recombinant Mouse Placenta-expressed transcript 1 protein (Plet1)

  • Product Name Alternative:

    Antigen mAgK114
  • Abbreviation:

    Recombinant Mouse Plet1 protein
  • Gene Name:

    Plet1
  • UniProt:

    Q8VEN2
  • Expression Region:

    28-218aa
  • Organism:

    Mus musculus (Mouse)
  • Target Sequence:

    SDNGSCVVLDNIYTSDILEISTMANVSGGDVTYTVTVPVNDSVSAVILKAVKEDDSPVGTWSGTYEKCNDSSVYYNLTSQSQSVFQTNWTVPTSEDVTKVNLQVLIVVNRTASKSSVKMEQVQPSASTPIPESSETSQTINTTPTVNTAKTTAKDTANTTAVTTANTTANTTAVTTAKTTAKSLAIRTLGS
  • Tag:

    C-terminal hFc1-tagged
  • Type:

    Developed Protein
  • Source:

    Mammalian cell
  • Field of Research:

    Cell Biology
  • Relevance:

    Modulates leading keratinocyte migration and cellular adhesion to matrix proteins during a wound-healing response and promotes wound repair. May play a role during trichilemmal differentiation of the hair follicle
  • Purity:

    Greater than 95% 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:

    49.0 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 of Mature Protein