Recombinant Human Protein max (MAX)

Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
Dry Ice Shipment: No

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CAT:

399-CSB-BP013527HU-01

Size:

1 mg

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Recombinant Human Protein max (MAX)

Gene Name: MAX
UniProt: P61244
Expression Region: 2-160aa
Organism: Homo sapiens
Target Sequence: SDNDDIEVESDEEQPRFQSAADKRAHHNALERKRRDHIKDSFHSLRDSVPSLQGEKASRAQILDKATEYIQYMRRKNHTHQQDIDDLKRQNALLEQQVRALEKARSSAQLQTNYPSSDNSLYTNAKGSTISAFDGGSDSSSESEPEEPQSRKKLRMEAS
Tag: N-terminal 10xHis-tagged
Source: Baculovirus
Field of Research: Epigenetics and Nuclear Signaling
Assay Type: Developed Protein
Relevance: Transcription regulator. Forms a sequence-specific DNA-binding protein complex with MYC or MAD which recognizes the core sequence 5'-CAC[GA]TG-3'. The MYC:MAX complex is a transcriptional activator, whereas the MAD:MAX complex is a repressor. May repress transcription via the recruitment of a chromatin remodeling complex containing H3 'Lys-9' histone methyltransferase activity. Represses MYC transcriptional activity from E-box elements.
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: 20.6 kDa
References & Citations: "Complete sequencing and characterization of 21, 243 full-length human cDNAs." Ota T., Suzuki Y., Nishikawa T., Otsuki T., Sugiyama T., Irie R., Wakamatsu A., Hayashi K., Sato H., Nagai K., Kimura K., Makita H., Sekine M., Obayashi M., Nishi T., Shibahara T., Tanaka T., IshII S. Sugano S. Nat. Genet. 36:40-45 (2004)
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℃.

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