Recombinant Human ACRC Protein，His

ACRC

SPR MST BLI ITC ELISA 细胞实验 药物筛选

Acidic repeat containing ; Acidic repeat containing Protein

Human

E. coli

His tag N-Terminus

Greater than 90% as determined by SDS-PAGE.

Q96QF7

1-691aa

MDGCKKELPR LQEPEEDEDC YILNVQSSSD DTSGSSVARR APKRQASCIL NVQSRSGDTS GSSVARRAPK RQASSVVVID SDSDEECHTH EEKKAKLLEI NSDDESPECC HVKPAIQEPP IVISDDDNDD DNGNDLEVPD DNSDDSEAPD DNSDDSEAPD DNSDDSEAPD DNSDDSEAPD DNSDDSDVPD DNSDDSSDDN SDDSSDDNSD DSDVPDDKSD DSDVPDDSSD DSDVPDDSSD DSEAPDDSSD DSEAPDDSSD DSEAPDDSSD DSEAPDDSSD DSEASDDSSD DSEASDDSSD DSEAPDDKSD DSDVPEDKSD DSDVPDDNSD DLEVPVPAED LCNEGQIASD EEELVEAAAA VSQHDSSDDA GEQDLGENLS KPPSDPEANP EVSERKLPTE EEPAPVVEQS GKRKSKTKTI VEPPRKRQTK TKNIVEPPRK RQTKTKNIVE PLRKRKAKTK NVSVTPGHKK RGPSKKKPGA AKVEKRKTRT PKCKVPGCFL QDLEKSKKYS GKNLKRNKDE LVQRIYDLFN RSVCDKKLPE KLRIGWNNKM VKTAGLCSTG EMWYPKWRRF AKIQIGLKVC DSADRIRDTL IHEMCHAASW LIDGIHDSHG DAWKYYARKS NRIHPELPRV TRCHNYKINY KVHYECTGCK TRIGCYTKSL DTSRFICAKC KGSLVMVPLT QKDGTRIVPH V

76.1 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.