Recombinant Mouse Microtubule-associated protein 1S (Map1s) , partial

Recombinant Mouse Microtubule-associated protein 1S (Map1s) , partial

• CAS Number: 9000-83-3
• Gene Name: Map1s
• UniProt: Q8C052
• Expression Region: 743-973aa
• Organism: Mus musculus
• Target Sequence: VPPPLPDVPGICMVDPEALPPRARQPLNTTNPSRSRKAPARPSSASATPRAATVAAKTKGPAGDRNRPLSARSEPADRPGRVPLTRKPSVPKTVPKMASATRLSSGPSGRPAPLAAGSPVYLDLAYLPGGGAGHLDQNFFLRVRALCYVISGQGQRQEEGLRAVLDALLAGKRQWDLDLQVTLIPTFDSAVMHRWYEETHAQHQALGIRVLGSGSLVSMQDEAFPACKVEF
• Tag: N-terminal 10xHis-tagged and C-terminal Myc-tagged
• Source: E.coli
• Field of Research: Others
• Assay Type: In Stock Protein
• Relevance: Microtubule-associated protein that mediates aggregation of mitochondria resulting in cell death and genomic destruction (MAGD). Plays a role in anchoring the microtubule organizing center to the centrosomes. Binds to DNA. Plays a role in apoptosis. Involved in the formation of microtubule bundles.
• 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: 32.1 kDa
• References & Citations: "Microtubule-associated protein 1S, a short and ubiquitously expressed member of the microtubule-associated protein 1 family." Orban-Nemeth Z., Simader H., Badurek S., Trancikova A., Propst F. J. Biol. Chem. 280:2257-2265 (2005)
• 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℃.