Recombinant Human Actin, alpha cardiac muscle 1 (ACTC1) , partial

Recombinant Human Actin, alpha cardiac muscle 1 (ACTC1) , partial

• CAS Number: 9000-83-3
• Gene Name: ACTC1
• UniProt: P68032
• Expression Region: 3-377aa
• Organism: Homo sapiens
• Target Sequence: DDEETTALVCDNGSGLVKAGFAGDDAPRAVFPSIVGRPRHQGVMVGMGQKDSYVGDEAQSKRGILTLKYPIEHGIITNWDDMEKIWHHTFYNELRVAPEEHPTLLTEAPLNPKANREKMTQIMFETFNVPAMYVAIQAVLSLYASGRTTGIVLDSGDGVTHNVPIYEGYALPHAIMRLDLAGRDLTDYLMKILTERGYSFVTTAEREIVRDIKEKLCYVALDFENEMATAASSSSLEKSYELPDGQVITIGNERFRCPETLFQPSFIGMESAGIHETTYNSIMKCDIDIRKDLYANNVLSGGTTMYPGIADRMQKEITALAPSTMKIKIIAPPERKYSVWIGGSILASLSTFQQMWISKQEYDEAGPSIVHRKCF
• Tag: C-terminal 6xHis-tagged
• Source: Baculovirus
• Field of Research: Cardiovascular
• Assay Type: In Stock Protein
• Relevance: Actins are highly conserved proteins that are involved in various types of cell motility and are ubiquitously expressed in all eukaryotic cells.
• 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: 47.4 kDa
• References & Citations: "ACD toxin-produced actin oligomers poison formin-controlled actin polymerization." Heisler D.B., Kudryashova E., Grinevich D.O., Suarez C., Winkelman J.D., Birukov K.G., Kotha S.R., Parinandi N.L., Vavylonis D., Kovar D.R., Kudryashov D.S. Science 349:535-539 (2015)
• 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℃.