Recombinant Mouse Alpha-2-macroglobulin receptor-associated protein (Lrpap1) (H294F, H296F, Y297C, H305F) , partial

• CAS Number:

  9000-83-3

• Gene Name:

  Lrpap1

• UniProt:

  P55302

• Expression Region:

  248-360aa(H294F,H296F,Y297C,H305F)

• Organism:

  Mus musculus

• Target Sequence:

  GYGSTTEFEEPRVIDLWDLAQSANFTEKELESFREELKHFEAKIEKFNFCQKQLEISFQKLKHVESIGDPEHISRNKEKYVLLEEKTKELGYKVKKHLQDLSSRVSRARHNEL

• Tag:

  N-terminal GFP-tagged

• Source:

  Mammalian cell

• Field of Research:

  Cardiovascular

• Assay Type:

  Developed Protein

• Relevance:

  Molecular chaperone for LDL receptor-related proteins that may regulate their ligand binding activity along the secretory pathway

• Purity:

  Greater than 85% 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:

  42.6 kDa

• References & Citations:

  "Lipoprotein receptor-related protein in brain and in cultured neurons of mice deficient in receptor-associated protein and transgenic for apolipoprotein E4 or amyloid precursor protein." Umans L., Serneels L., Lorent K., Dewachter I., Tesseur I., Moechars D., Van Leuven F. Neuroscience 94:315-321 (1999)

• 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℃.

• Protein Length:

  Partial