Recombinant Human TSNAXIP1 Protein，His

TSNAXIP1

SPR MST BLI ITC ELISA 细胞实验 药物筛选

TSNAXIP1; TXI1; Translin-associated factor X-interacting Protein 1; Trax-interacting Protein 1

Human

E. coli

His tag N-Terminus

Greater than 90% as determined by SDS-PAGE.

Q2TAA8

1-658 aa

MGGHLSPWPT YTSGQTILQN RKPCSDDYRK RVGSCQQHPF RTAKPQYLEE LENYLRKELL LLDLGTDSTQ ELRLQPYREI FEFFIEDFKT YKPLLSSIKN AYEGMLAHQR EKIRALEPLK AKLVTVNEDC NERILAMRAE EKYEISLLKK EKMNLLKLID KKNEEKISLQ SEVTKLRKNL AEEYLHYLSE RDACKILIAD LNELRYQRED MSLAQSPGIW GEDPVKLTLA LKMTRQDLTR TQMELNNMKA NFGDVVPRRD FEMQEKTNKD LQEQLDTLRA SYEEVRKEHE ILMQLHMSTL KERDQFFSEL QEIQRTSTPR PDWTKCKDVV AGGPERWQML AEGKNSDQLV DVLLEEIGSG LLREKDFFPG LGYGEAIPAF LRFDGLVENK KPSKKDVVNL LKDAWKERLA EEQKETFPDF FFNFLEHRFG PSDAMAWAYT IFENIKIFHS NEVMSQFYAV LMGKRSENVY VTQKETVAQL LKEMTNADSQ NEGLLTMEQF NTVLKSTFPL KTEEQIQELM EAGGWHPSSS NADLLNYRSL FMEDEEGQSE PFVQKLWEQY MDEKDEYLQQ LKQELGIELH EEVTLPKLRG GLMTIDPSLD KQTVNTYMSQ AFQLPESEMP EEGDEKEEAV VEILQTALER LQVIDIRRVG PREPEPAS

76.7 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.