Recombinant Human Interferon beta protein (IFNB1) (Active)

CAT:
399-CSB-AP002791HU-02
Size:
100 µg

For Laboratory Research Only. Not for Clinical or Personal Use.

  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Human Interferon beta protein (IFNB1) (Active) - image 1

Recombinant Human Interferon beta protein (IFNB1) (Active)

  • CAS Number:

    9000-83-3
  • Gene Name:

    IFNB_HUMAN
  • UniProt:

    P01574
  • Expression Region:

    22-187aa
  • Organism:

    Homo sapiens
  • Target Sequence:

    MSYNLLGFLQ RSSNFQCQKL LWQLNGRLEY CLKDRMNFDI PEEIKQLQQF QKEDAALTIY EMLQNIFAIF RQDSSSTGWN ETIVENLLAN VYHQINHLKT VLEEKLEKED FTRGKLMSSL HLKRYYGRIL HYLKAKEYSH CAWTIVRVEI LRNFYFINRL TGYLRN
  • Tag:

    Tag-Free
  • Source:

    E.Coli
  • Field of Research:

    Immunology
  • Assay Type:

    Active Protein & In Stock Protein
  • Relevance:

    Has antiviral, antibacterial and anticancer activities.
  • Endotoxin:

    Less than 1.0 EU/μg as determined by LAL method.
  • Purity:

    Greater than 97% as determined by SDS-PAGE.
  • Activity:

    Yes
  • Bioactivity:

    Fully biologically active when compared to standard. The specific activity determined by an anti-viral assay is no less than 3.0x107 IU/mg.
  • Length:

    Full Length of Mature Protein
  • Form:

    Lyophilized powder
  • Buffer:

    Lyophilized from a 0.2 µm filtered PBS, pH 7.4, containing 2 % HSA and 3 % mannitol
  • 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.
  • Function:

    Has antiviral, antibacterial and anticancer activities.
  • Molecular Weight:

    20.0 kDa
  • Storage Conditions:

    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℃.