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Recombinant Human Ras-related protein Rap-2c (RAP2C)

CAT:
399-CSB-EP896507HU-03
Size:
1 mg
Price:
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For price, please contact [email protected]
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Human Ras-related protein Rap-2c (RAP2C) - image 1
Recombinant Human Ras-related protein Rap-2c (RAP2C) - image 2
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Recombinant Human Ras-related protein Rap-2c (RAP2C)

  • CAS Number: 9000-83-3
  • Gene Name: RAP2C
  • UniProt: Q9Y3L5
  • Expression Region: 1-180aa
  • Organism: Homo sapiens
  • Target Sequence: MREYKVVVLGSGGVGKSALTVQFVTGTFIEKYDPTIEDFYRKEIEVDSSPSVLEILDTAGTEQFASMRDLYIKNGQGFILVYSLVNQQSFQDIKPMRDQIVRVKRYEKVPLILVGNKVDLEPEREVMSSEGRALAQEWGCPFMETSAKSKSMVDELFAEIVRQMNYSSLPEKQDQCCTTC
  • Tag: C-terminal 6xHis-tagged
  • Source: E.coli
  • Field of Research: Signal Transduction
  • Assay Type: Developed Protein
  • Relevance: Small GTP-binding protein which cycles between a GDP-bound inactive and a GTP-bound active form. May play a role in cytoskeletal rearrangements and regulate cell spreading through activation of the effector TNIK. May play a role in SRE-mediated gene transcription.
  • Purity: Greater than 95% 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: 27.3 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℃.