Recombinant Mouse Voltage-dependent calcium channel gamma-1 subunit (Cacng1)

Recombinant Mouse Voltage-dependent calcium channel gamma-1 subunit (Cacng1)

• CAS Number: 9000-83-3
• Gene Name: Cacng1
• UniProt: O70578
• Expression Region: 1-223aa
• Organism: Mus musculus
• Target Sequence: MSQTKTAKVRVTLFFILVGGVLAMVAVVTDHWAVLSPHLEHHNETCEAAHFGLWRICTARVAVHNKDKSCEHVTPSGEKNCSYFRHFNPGESSEIFEFTTQKEYSISAAAIAIFSLGFIIVGSICAFLSFGNKRDYLLRPASMFYAFAGLCLIVSVEVMRQSVKRMIDSEDTVWIEHYYSWSFACACAAFILLFLGGLFLLLFSLPRMPQNPWESCMDAEPEH
• Tag: N-terminal 10xHis-tagged
• Source: in vitro E.coli expression system
• Field of Research: Others
• Assay Type: CF Transmembrane Protein & In Stock Protein
• Relevance: Regulatory subunit of the voltage-gated calcium channel that gives rise to L-type calcium currents in skeletal muscle. Regulates channel inactivation kinetics.
• Purity: Greater than 85% 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: 26.6 kDa
• References & Citations: "Gamma 1 subunit interactions within the skeletal muscle L-type voltage-gated calcium channels." Arikkath J., Chen C.C., Ahern C., Allamand V., Flanagan J.D., Coronado R., Gregg R.G., Campbell K.P. J. Biol. Chem. 278:1212-1219 (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℃.