Recombinant Human LRRC43 Protein，His

LRRC43

SPR MST BLI ITC ELISA 细胞实验 药物筛选

Leucine rich repeat containing 43; Leucine-rich repeat-containing protein 43; LRC43_HUMAN; Lrrc43; MGC35140

Human

E. coli

His tag N-Terminus

Greater than 90% as determined by SDS-PAGE.

Q8N309

1-656aa

MEASYESESE SESEAGPGTQ RPGTGTVSAA VREHLRKLCL REFPCGAGSW NKSRFLPQTW RTWRELVPRE EDVVSPGEET VEALLGLVRS RHSPWALLNN SNAEDSFLRE LAIRNPLTIT DTFFYSYFRS LRVIDKKVTL VDKDLLKFLK LEELVLSANR IKEVDATNLP PTLKVLELYG NEISSMECLC AHPPAGLQHL GLGHNKLLGP LESLYVTANH WPNLVSLDLG FNDLTDLQSM VTSLRTLRHL RLLVLQGNPL ALVPYYRGLT IDSLAQLCVL DDITVSPNEK HLFRGLSLNG DLLAQEAQFV VTIGNIRGVL DTSVLDPEPR PEGPFITYNY YVTYDFVKDE EGEMNESAGV LAEIVKPSPS LELLVEESPE EVVEDVIEDI VEEVTEEVEG SLESEVEESG ESELSVISGP STILQMPRAS AEELAKLRLR IDPRLCPSPG TVLFSTAHKP WAEVIPCSYE MQHSLRDLVP LKAFLLAGTT VTIVEEKILS WPVVLPAVDS PLSAKKGKGE KDKKGKEKDR TGKGEKEPAK EWKVLKKKKE PPKELRQDPP ILQVLGRGLV ILEPLLAGEP LVSTVCNFGV VRTLTSDRLT LARDSKKIKK VAKKEKPKAV IPIYEGDYHP EPLTVEVQIQ LNQCRSAEEA LRMFAV

73 kDa

< 1.0 EU per μg protein as determined by the LAL method.

Freeze-dried powder

PBS, pH7.4, containing 0.01% SKL, 1mM DTT, 5% Trehalose and Proclin300.

Reconstitute in ddH2O to a concentration of 0.1-0.5 mg/mL. Do not vortex.

点位突变 标签定制 buffer定制 全长蛋白定制

The thermal stability is described by the loss rate. The loss rate was determined by accelerated thermal degradation test, that is, incubate the protein at 37℃ for 48h, and no obvious degradation and precipitation were observed. The loss rate isless than 8% within the expiration date under appropriate storage condition.

Samples are stable for up to twelve months from date of receipt at -20℃ to -80℃. Store it under sterile conditions at -20℃ to -80℃. It is recommended that the protein be aliquoted for optimal storage. Avoid repeated freeze-thaw cycles.

In general, recombinant proteins are supplied as lyophilized powder and shipped at ambient temperature. For bulk packages, the proteins are provided as frozen liquid and shipped with blue ice, unless otherwise requested by the customer.