Neutral Sphingomyelinase (NSMASE) Recombinant, Human
Product Sizes
10ug
£412.00
156086-10UG
About this Product
- SKU:
- 156086
- Extra Details:
- Recombinant protein corresponding to aa2-236 with an N-Terminal His and GST Tag from human NSMASE, expressed in E. coli. Uniprot/Accession: O60906 Amino Acid Sequence: KPNFSLRLR IFNLNCWGIP YLSKHRADRM RRLGDFLNQE SFDLALLEEV WSEQDFQYLRQKLSPTYPAA HHFRSGIIGS GLCVFSKHPI QELTQHIYTL NGYPYMIHHG DWFSGKAVGL LVLHLSGMVL NAYVTHLHAE YNRQKDIYLA HRVAQAWELA QFIHHTSKKA DVVLLCGDLN MHPEDLGCCL LKEWTGLHDA YLETRDFKGS EEGNTMVPKN CYVSQQELKP FPFGVR Predicted Isoelectric Point: 6.8 Predicted Molecular Mass: 54.3kD Accurate Molecular Mass: 57kD as determined by SDS-PAGE reducing conditions Subcellular Location: Membrane Applications: Suitable for use in ELISA, Western Blot and SDS-PAGE. Other applications not tested. Recommended Dilutions: Optimal dilutions to be determined by the researcher. Storage and Stability: Lyophilized and reconstituted products are stable for 6 months after receipt at -70°C. Reconstitute with sterile 20mM Tris, 150mM sodium chloride, pH 8.0.. Aliquot to avoid repeated freezing and thawing. Store at -70°C. For maximum recovery of product, centrifuge the original vial after thawing and prior to removing the cap. Further dilutions can be made in assay buffer. Note: Thermal stability is described by the loss rate of the target protein. The loss rate was determined by accelerated thermal degradation by incubating the protein at 37°C for 48h, with no obvious degradation or precipitation observed. Protein loss is <5% within the expiration date under appropriate storage conditions.
- Molecular Weight:
- 57
- Physical State:
- Supplied as lyophilized powder from PBS, pH 7.4, 0.01% sarcosyl, 5% trehalose. Reconstitute with sterile PBS to a concentration of 0.1-1mg/ml. Do not vortex.
- Purity:
- ≥90%
- Shipping Conditions:
- Blue Ice
- Storage Conditions:
- -70[o]C
- Supplier:
- United States Biological
- Type:
- Proteins, Peptides, Small Molecules & Other Biomolecules:Recombinant Proteins
