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Recombinant Human Alpha-2-HS-glycoprotein (AHSG) , partial (Active)

CAT:
399-CSB-MP063674HU-WD-02
Size:
1 g
Price:
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For price, please contact [email protected]
  • Availability: 24/48H Stock Items & 2 to 6 Weeks non Stock Items.
  • Dry Ice Shipment: No
Recombinant Human Alpha-2-HS-glycoprotein (AHSG) , partial (Active) - image 1

Recombinant Human Alpha-2-HS-glycoprotein (AHSG) , partial (Active)

  • CAS Number: 9000-83-3
  • Gene Name: Fetuin A
  • UniProt: P02765
  • Expression Region: 19-300aa&341-367aa
  • Organism: Homo sapiens
  • Target Sequence: TVVQPSVGAAAGPVVPPCPGRIRHFKV&APHGPGLIYRQPNCDDPETEEAALVAIDYINQNLPWGYKHTLNQIDEVKVWPQQPSGELFEIEIDTLETTCHVLDPTPVARCSVRQLKEHAVEGDCDFQLLKLDGKFSVVYAKCDSSPDSAEDVRKVCQDCPLLAPLNDTRVVHAAKAALAAFNAQNNGSNFQLEEISRAQLVPLPPSTYVEFTVSGTDCVAKEATEAAKCNLLAEKQYGFCKATLSEKLGGAEVAVTCMVFQTQPVSSQPQPEGANEAVPTPVVDPDAPPSPPLGAPGLPPAGSPPDSHVL
  • Tag: Tag free
  • Source: Mammalian cell
  • Field of Research: Others
  • Assay Type: Active Protein & In Stock Protein
  • Endotoxin: ≤0.5EU/mg by the LAL method
  • Purity: Greater than 95% as determined by SDS-PAGE.
  • Activity: Yes
  • Bioactivity: Measured in a cell proliferation assay using B16-F1 cells. Human Fetuin A stimulates adhesion of B16-F1 cells. The ED50 for this effect is 50-200 μg/mL. Optimal concentration depends on cell type as well as the application or research objectives.
  • Length: Partial
  • Form: Lyophilized powder
  • Buffer: Lyophilized from a 0.2 μm filtered solution containing 10 mM PB, pH 7.4
  • 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: 32.9 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℃.