Recombinant Human Vitronectin (VTN) (Active)
CAT:
399-CSB-MP025944HU-WD1-02
Size:
50 µg
Price:
Ask
- Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
- Dry Ice Shipment: No
Recombinant Human Vitronectin (VTN) (Active)
- CAS Number: 9000-83-3
- Gene Name: Vitronectin
- UniProt: P04004
- Expression Region: 20-478aa
- Organism: Homo sapiens
- Target Sequence: DQESCKGRCTEGFNVDKKCQCDELCSYYQSCCTDYTAECKPQVTRGDVFTMPEDEYTVYDDGEEKNNATVHEQVGGPSLTSDLQAQSKGNPEQTPVLKPEEEAPAPEVGASKPEGIDSRPETLHPGRPQPPAEEELCSGKPFDAFTDLKNGSLFAFRGQYCYELDEKAVRPGYPKLIRDVWGIEGPIDAAFTRINCQGKTYLFKGSQYWRFEDGVLDPDYPRNISDGFDGIPDNVDAALALPAHSYSGRERVYFFKGKQYWEYQFQHQPSQEECEGSSLSAVFEHFAMMQRDSWEDIFELLFWGRTSAGTRQPQFISRDWHGVPGQVDAAMAGRIYISGMAPRPSLAKKQRFRHRNRKGYRSQRGHSRGRNQNSRRPSRATWLSLFSSEESNLGANNYDDYRMDWLVPATCEPIQSVFFFSGDKYYRVNLRTRRVDTVDPPYPRSIAQYWLGCPAPGHL
- Tag: Tag free
- Source: Mammalian cell
- Field of Research: Others
- Assay Type: Active Protein & In Stock Protein
- Endotoxin: ≤1 EU/mg by the LAL method
- Purity: Greater than 95% as determined by SDS-PAGE.
- Activity: Yes
- Bioactivity: Measured by the ability of the immobilized protein to support the adhesion of NIH3T3 mouse embryonic fibroblast cells. The ED50 for this effect is 2-10 μg/mL. Optimal concentration depends on cell type as well as the application or research objectives.
- Length: Full Length of Mature Protein
- Form: Lyophilized powder
- Buffer: Lyophilized from a 0.2 μm filtered solution containing PBS, 5% mannitoland 0.01% Tween 80, pH 7.4
- 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: 52.3 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℃/-80℃. The shelf life of lyophilized form is 12 months at -20℃/-80℃.