Recombinant Human TTLL10 Protein，His

TTLL10

SPR MST BLI ITC ELISA 细胞实验 药物筛选

TTLL10; Inactive polyglycylase TTLL10; Tubulin--tyrosine ligase-like Protein 10

Human

E. coli

His tag N-Terminus

Greater than 90% as determined by SDS-PAGE.

Q6ZVT0

1-673 aa

MDHSCTRFIH RRGPPTRTRA GFKRGKRPRI QQRPRARVSG TIPASRLHPA PASQPGPCPA PGHCPVGPAH ERPMGSSQEE GLRCQPSQPD HDADGHCGPD LEGAERASAT PGPPGLLNSH RPADSDDTNA AGPSAALLEG LLLGGGKPSP HSTRPGPFFY IGGSNGATII SSYCKSKGWQ RIHDSRRDDY TLKWCEVKSR DSYGSFREGE QLLYQLPNNK LLTTKIGLLS TLRGRARAMS KASKVPGGVQ ARLEKDAAAP ALEDLPWTSP GYLRPQRVLR MEEFFPETYR LDLKHEREAF FTLFDETQIW ICKPTASNQG KGIFLLRNQE EVAALQAKTR SMEDDPIHHK TPFRGPQARV VQRYIQNPLL VDGRKFDVRS YLLIACTTPY MIFFGHGYAR LTLSLYDPHS SDLGGHLTNQ FMQKKSPLYM LLKEHTVWSM EHLNRYISDT FWKARGLAKD WVFTTLKKRM QQIMAHCFLA AKPKLDCKLG YFDLIGCDFL IDDNFKVWLL EMNSNPALHT NCEVLKEVIP GVVIETLDLV LETFRKSLRG QKMLPLLSQR RFVLLHNGEA DPRPHLGGSC SLRRWPPLPT RQAKSSGPPM PHAPDQPGAR RPAPPPLVPQ RPRPPGPDLD SAHDGEPQAP GTEQSGTGNR HPAQEPSPGT AKEEREEPEN ARP

75.0 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.