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Description
Research Area
Immunology & Inflammation
Images & Validation
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Item 1 of 1
| Application Notes |
|---|
Key Properties
−| Source | Mammalian cell |
|---|---|
| Biological Origin | Homo sapiens (Human) |
| Tag | N-terminal 6xHis-Myc-tagged |
| Expression Region | 27-248aa |
| Protein Length | Full Length of Mature Protein |
| Endotoxins | Not test |
| MW | 32.6 kDa |
| Purity | Greater than 85% as determined by SDS-PAGE. |
| Protein Sequence | IVGGRKARPRQFPFLASIQNQGRHFCGGALIHARFVMTAASCFQSQNPGVSTVVLGAYDLRRRERQSRQTFSISSMSENGYDPQQNLNDLMLLQLDREANLTSSVTILPLPLQNATVEAGTRCQVAGWGSQRSGGRLSRFPRFVNVTVTPEDQCRPNNVCTGVLTRRGGICNGDGGTPLVCEGLAHGVASFSLGPCGRGPDFFTRVALFRDWIDGVLNNPGP |
Storage & Handling
−| Storage | 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℃. |
|---|---|
| Form/Appearance | Liquid or Lyophilized powder |
| Buffer/Preservatives | If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 20%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose. |
| 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. |
| Expiration Date | 6 months from date of receipt. |
| Disclaimer | For research use only |
Alternative Names
−Cationic antimicrobial protein CAP371 Publication (Heparin-binding protein1 Publication) (HBP1 Publication) (hHBP1 Publication)
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Quick Database Links
UniProt
UniProt Details
− No UniProt data available
Protocol Information
Protein Handling and Storage Guide
Protein Handling Guide
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