Recombinant Rat Troponin I, fast skeletal muscle (Tnni2)

• Product Name Alternative:

  (Troponin I, fast-twitch isoform)

• Abbreviation:

  Recombinant Rat Tnni2 protein

• Gene Name:

  Tnni2

• UniProt:

  P27768

• Expression Region:

  2-182aa

• Organism:

  Rattus norvegicus (Rat)

• Target Sequence:

  GDEEKRNRAITARRQHLKSVMLQIAATELEKEESRRESEKQNYLSEHCPPLHIPGSMSEVQELCKQLHAKIDAAEEEKYDMEVKVQKSSKELEDMNQKLFDLRGKFKRPPLRRVRMSADAMLKALLGSKHKVCMDLRANLKQVKKEDTEKERDLRDVGDWRKNIEEKSGMEGRKKMFESES

• Tag:

  Tag-Free

• Type:

  In Stock Protein

• Source:

  E.coli

• Field of Research:

  Signal Transduction

• Relevance:

  Troponin I is the inhibitory subunit of troponin, the thin filament regulatory complex which confers calcium-sensitivity to striated muscle actomyosin ATPase activity.

• 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:

  21.3 kDa

• References & Citations:

  "Coupled expression of troponin T and troponin I isoforms in single skeletal muscle fibers correlates with contractility." Brotto M.A., Biesiadecki B.J., Brotto L.S., Nosek T.M., Jin J.P. Am J Physiol Cell Physiol 290:C567-76 (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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Full Length of Mature Protein