Recombinant Chicken Growth/differentiation factor 9 (GDF-9)

Recombinant Chicken Growth/differentiation factor 9 (GDF-9)

• CAS Number: 9000-83-3
• Gene Name: GDF-9
• UniProt: Q6Q247
• Expression Region: 25-454aa
• Organism: Gallus gallus
• Target Sequence: SPRSRDRTAPDKVSGLLGAPELHPLLRLPKGVSRGYALLPPLLEVLSDQGRQSWESGTPRLQPDSRALRYMKRLYKMYATKEGIPKAHKSHLYNTVRLFTPCSECQHRHRDPITGDFHSVDLLFNLDRVTALEHLLKSVLLYSFDTSVPTSSFTCTCHLSVKEHDFSSQVCPSISHSVAFSLHFEVRKRKWVEIDVTSFLRPLIATNRRNIHMAVNFTCLMGNPQHNTKQDNLINVALVPPSLLLYLNDTSEQAYHRWNSLRHRRKSPVRPKQRSSLFADVTGDEGRQNTQGKRASRHRREENLKEAPATAPQNLSEYFKQFLFPQNECELHSFRLSFSQLKWDKWIIAPHRYSPQYCKGDCPRVVGHRYGSPVHTMVQNIIYEKLDSSVPRPSCVPAEYSPLSVLTIEPDGSIVYKEYEDMIATKCTCR
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: Developed Protein
• Relevance: Plays an important role in the final stage of carbohydrate digestion. Isomaltase activity is specific for both alpha-1, 4- and alpha-1, 6-oligosaccharides.
• 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: 56.8 kDa
• References & Citations: "Structural basis for substrate selectivity in human maltase-glucoamylase and sucrase-isomaltase N-terminal domains." Sim L., Willemsma C., Mohan S., Naim H.Y., Pinto B.M., Rose D.R. J. Biol. Chem. 285:17763-17770 (2010)
• 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℃.