Recombinant Rat Complement factor D (Cfd)

CAT:
399-CSB-MP005271RAd9-01
Size:
20 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Rat Complement factor D (Cfd) - image 1

Recombinant Rat Complement factor D (Cfd)

  • Product Name Alternative :

    Adipsin (C3 convertase activator) (Endogenous vascular elastase) (Properdin factor D)
  • Abbreviation :

    Recombinant Rat Cfd protein
  • Gene Name :

    Cfd
  • UniProt :

    P32038
  • Expression Region :

    26-263aa
  • Organism :

    Rattus norvegicus (Rat)
  • Target Sequence :

    ILGGQEAMAHARPYMASVQVNGTHVCGGTLVDEQWVLSAAHCMDGVTKDEVVQVLLGAHSLSSPEPYKHLYDVQSVVLHPGSRPDSVEDDLMLFKLSHNASLGPHVRPLPLQREDREVKPGTLCDVAGWGVVTHAGRRPDVLQQLTVSIMDRNTCNLRTYHDGAITKNMMCAESNRRDTCRGDSGGPLVCGDAVEAVVTWGSRVCGNRRKPGVFTRVATYVPWIENVLSGNVSVNVTA
  • Tag :

    C-terminal hFc1-tagged
  • Type :

    Developed Protein
  • Source :

    Mammalian cell
  • Field of Research :

    Immunology
  • 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 :

    53.5 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

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