Recombinant Human Tumor-associated calcium signal transducer 2 (TACSTD2) , partial (Active)

Recombinant Human Tumor-associated calcium signal transducer 2 (TACSTD2) , partial (Active)

• CAS Number: 9000-83-3
• Gene Name: TACSTD2
• UniProt: P09758
• Expression Region: 27-274aa
• Organism: Homo sapiens
• Target Sequence: HTAAQDNCTCPTNKMTVCSPDGPGGRCQCRALGSGMAVDCSTLTSKCLLLKARMSAPKNARTLVRPSEHALVDNDGLYDPDCDPEGRFKARQCNQTSVCWCVNSVGVRRTDKGDLSLRCDELVRTHHILIDLRHRPTAGAFNHSDLDAELRRLFRERYRLHPKFVAAVHYEQPTIQIELRQNTSQKAAGDVDIGDAAYYFERDIKGESLFQGRGGLDLRVRGEPLQVERTLIYYLDEIPPKFSMKRLT
• Tag: C-terminal 10xHis-tagged
• Source: Mammalian cell
• Field of Research: Cancer
• Assay Type: Active Protein & In Stock Protein
• Relevance: May function as a growth factor receptor.
• Endotoxin: Less than 1.0 EU/ug as determined by LAL method.
• Purity: Greater than 95% as determined by SDS-PAGE.
• Activity: Yes
• Bioactivity: Measured by its binding ability in a functional ELISA. Immobilized Human TROP2 at 2 μg/mL can bind Anti-TROP2 recombinant antibody (CSB-RA023072MA1HU), the EC50 is 0.7284-1.075 ng/mL.
• Length: Partial
• Form: Lyophilized powder
• Buffer: Lyophilized from a 0.2 μm filtered 20 mM Tris-HCl, 0.5 M NaCl, 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: 30.6 kDa
• References & Citations: "A missense mutation in the M1S1 gene found in a turkish patient with gelatinous droplike corneal dystrophy." Yildirim N., Muslumanoglu H., Isiksoy S., Sahin A., Baycu C., Artan S. Cornea 26:1017-1020 (2007)
• 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℃.