Recombinant Mouse Heme-binding protein 1 (Hebp1)
CAT:
399-CSB-BP886444MO-01
Size:
20 µg
Price:
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- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Mouse Heme-binding protein 1 (Hebp1)
- CAS Number: 9000-83-3
- Gene Name: Hebp1
- UniProt: Q9R257
- Expression Region: 1-190aa
- Organism: Mus musculus
- Target Sequence: MLGMIRNSLFGSVETWPWQVLSTGGKEDVSYEERACEGGKFATVEVTDKPVDEALREAMPKIMKYVGGTNDKGVGMGMTVPVSFALFPNEDGSLQKKLKVWFRIPNQFQGSPPAPSDESVKIEEREGITVYSTQFGGYAKEADYVAHATQLRTTLEGTPATYQGDVYYCAGYDPPMKPYGRRNEVWLVKA
- Tag: C-terminal 6xHis-tagged
- Source: Baculovirus
- Field of Research: Cardiovascular
- Assay Type: Developed Protein
- Relevance: May bind free porphyrinogens that may be present in the cell and thus facilitate removal of these potentially toxic compound. Binds with a high affinity to one molecule of heme or porphyrins. It binds metalloporphyrins, free porphyrins and N-methylprotoporphyrin with similar affinities.
- 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: 22.1 kDa
- References & Citations: "The first structure from the SOUL/HBP family of heme-binding proteins, murine P22HBP." Dias J.S., Macedo A.L., Ferreira G.C., Peterson F.C., Volkman B.F., Goodfellow B.J. J. Biol. Chem. 281:31553-31561 (2006)
- 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℃.