Recombinant Human Golgi membrane protein 1 (GOLM1) , partial

Recombinant Human Golgi membrane protein 1 (GOLM1) , partial

• CAS Number: 9000-83-3
• Gene Name: GOLM1
• UniProt: Q8NBJ4
• Expression Region: 36-401aa
• Organism: Homo sapiens
• Target Sequence: SSRSVDLQTRIMELEGRVRRAAAERGAVELKKNEFQGELEKQREQLDKIQSSHNFQLESVNKLYQDEKAVLVNNITTGERLIRVLQDQLKTLQRNYGRLQQDVLQFQKNQTNLERKFSYDLSQCINQMKEVKEQCEERIEEVTKKGNEAVASRDLSENNDQRQQLQALSEPQPRLQAAGLPHTEVPQGKGNVLGNSKSQTPAPSSEVVLDSKRQVEKEETNEIQVVNEEPQRDRLPQEPGREQVVEDRPVGGRGFGGAGELGQTPQVQAALSVSQENPEMEGPERDQLVIPDGQEEEQEAAGEGRNQQKLRGEDDYNMDENEAESETDKQAALAGNDRNIDVFNVEDQKRDTINLLDQREKRNHTL
• Tag: Tag-Free
• Source: E.coli
• Field of Research: Signal Transduction
• Assay Type: Developed Protein
• Relevance: Unknown. Cellular response protein to viral infection.
• Purity: Greater than 90% as determined by SDS-PAGE.
• Activity: Not Test
• Length: Partial
• 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.
• Function: Unknown. Cellular response protein to viral infection.
• Molecular Weight: 41.6 kDa
• References & Citations: GP73, a novel Golgi-localized protein upregulated by viral infection.Kladney R.D., Bulla G.A., Guo L., Mason A.L., Tollefson A.E., Simon D.J., Koutoubi Z., Fimmel C.J.Gene 249:53-65 (2000)
• 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℃.