Recombinant Mouse Hyaluronan and proteoglycan link protein 3 (Hapln3)

Recombinant Mouse Hyaluronan and proteoglycan link protein 3 (Hapln3)

• CAS Number: 9000-83-3
• Gene Name: Hapln3
• UniProt: Q80WM5
• Expression Region: 18-359aa
• Organism: Mus musculus
• Target Sequence: LPFYNGFYYSNDLSGRTLGNGYGEGLFNGVKLVVETTEESLFSHQGASVTLPCHYHYEPALASPRHVRVKWWKLSENGAPEQDVLVVIGQRHRSFGDYQGRVQLRQDKQQEVSLELRDLRLEDSGRYRCEVIDGLEDESGLVELELRGVVFPYQSREGRYQLNFHEAQQACQEQGAMVATFEQLFRAWEEGLDWCNAGWLQDASVQYPIVLPRQPCGGLGLAPGVRSYGQRHHRLHRYDVFCFAAALKGRVYYLENPKKLTLLEAREACQEDGAQISTVGQLFAAWKFRGLDRCDAGWLADGSARYPIVHPRLNCGPPEPGVRTFGFPDPHTRYGVYCYVQH
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: cell adhesion
• Assay Type: In Stock Protein
• Relevance: May function in hyaluronic acid binding
• Purity: Greater than 85% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Full Length of Mature Protein
• 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: 46.4 kDa
• References & Citations: "A hyaluronan binding link protein gene family whose members are physically linked adjacent to chondroitin sulfate proteoglycan core protein genes: the missing links." Spicer A.P., Joo A., Bowling R.A. Jr. J. Biol. Chem. 278:21083-21091 (2003)
• 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℃.