Recombinant Pig Beta-2-microglobulin (B2M)

CAT:
399-CSB-EP4852PI-01
Size:
20 µg
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Pig Beta-2-microglobulin (B2M) - image 1

Recombinant Pig Beta-2-microglobulin (B2M)

  • CAS Number:

    9000-83-3
  • Gene Name:

    B2M
  • UniProt:

    Q07717
  • Expression Region:

    21-118aa
  • Organism:

    Sus scrofa
  • Target Sequence:

    VARPPKVQVYSRHPAENGKPNYLNCYVSGFHPPQIEIDLLKNGEKMNAEQSDLSFSKDWSFYLLVHTEFTPNAVDQYSCRVKHVTLDKPKIVKWDRDH
  • Tag:

    Tag-free
  • Source:

    E.coli
  • Field of Research:

    Others
  • Assay Type:

    In Stock Protein
  • Relevance:

    Component of the class I major histocompatibility complex (MHC). Involved in the presentation of peptide antigens to the immune system.
  • Purity:

    Greater than 90% as determined by SDS-PAGE.
  • Activity:

    Not Test
  • Length:

    Full Length of Mature Protein
  • Form:

    Liquid or Lyophilized powder
  • Buffer:

    If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.
  • 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.
  • Molecular Weight:

    11.5 kDa
  • References & Citations:

    "Crystal structure of swine major histocompatibility complex class I SLA-1 0401 and identification of 2009 pandemic swine-origin influenza A H1N1 virus cytotoxic T lymphocyte epitope peptides." Zhang N., Qi J., Feng S., Gao F., Liu J., Pan X., Chen R., Li Q., Chen Z., Li X., XIa C., Gao G.F. J Virol 85:11709-11724 (2011)
  • 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℃.