Recombinant Human Amelogenin, Y isoform (AMELY) , partial

Recombinant Human Amelogenin, Y isoform (AMELY) , partial

• CAS Number: 9000-83-3
• Gene Name: AMELY
• UniProt: Q99218
• Expression Region: 17-102aa
• Organism: Homo sapiens
• Target Sequence: MPLPPHPGHPGYINFSYENSHSQAINVDRIALVLTPLKWYQSMIRPPYSSYGYEPMGGWLHHQIIPVVSQQHPLTHTLQSHHHIPV
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: Developed Protein
• Relevance: Plays a role in biomineralization. Seems to regulate the formation of crystallites during the secretory stage of tooth enamel development. Thought to play a major role in the structural organization and mineralization of developing enamel.
• 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.
• Molecular Weight: 17.3 kDa
• References & Citations: "Structural variation on the short arm of the human Y chromosome: recurrent multigene deletions encompassing Amelogenin Y." Jobling M.A., Lo I.C., Turner D.J., Bowden G.R., Lee A.C., Xue Y., Carvalho-Silva D., Hurles M.E., Adams S.M., Chang Y.M., Kraaijenbrink T., Henke J., Guanti G., McKeown B., van Oorschot R.A., Mitchell R.J., de Knijff P., Tyler-Smith C., Parkin E.J. Hum Mol Genet 16:307-316 (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℃.