胱天蛋白酶富集域家族成员9(CARD9)重组蛋白(Mouse,小鼠) 

Recombinant Caspase Recruitment Domain Family, Member 9 (CARD9)

[ PROPERTIES ]

Source: Prokaryotic expression

Host: E.coli

Residues: Asp274~Asn530

Tags: N-terminal His Tag

Subcellular Location: Cytoplasm

Purity: > 90% 

Traits: Freeze-dried powder

Buffer formulation: PBS, pH7.4, containing 0.01% SKL, 5% Trehalose .

Original Concentration: 200μg/mL

Applications: Positive Control; Immunogen; SDS-PAGE; WB.

(May be suitable for use in other assays to be determined by the end user.)

Predicted isoelectric point: 5.9

Predicted Molecular Mass: 33.7kDa

Accurate Molecular Mass: 38kDa as determined by SDS-PAGE reducing conditions.

Phenomenon explanation: 

The possible reasons that the actual band size differs from the predicted are as follows:

1.Splice variants: Alternative splicing may create different sized proteins from the same gene.

2. Relative charge: The composition of amino acids may affects the charge of the protein.

3. Post-translational modification: Phosphorylation, glycosylation, methylation etc.

4. Post-translation cleavage: Many proteins are synthesized as pro-proteins, and then cleavedto give the active form.

5. Polymerization of the target protein: Dimerization, multimerization etc.

[ USAGE ]

Reconstitute in 10mM PBS (pH7.4) to a concentration of 0.1-1.0 mg/mL. Do not vortex.

[ STORAGE AND STABILITY ]

Storage:Avoid repeated freeze/thaw cycles.

Store at 2-8°C for one month.

Aliquot and store at -80°C for 12 months.

Stability Test: The thermal stability is described by the loss rate. The loss rate was determinedby accelerated thermal degradation test, that is, incubate the protein at 37°C for 48h, and noobvious degradation and precipitation were observed. The loss rate is less than 5% within theexpiration date under appropriate storage condition.

[ SEQUENCE ]

[ IDENTIFICATION ]

[ IMPORTANT NOTE ]

The kit is designed for research use only, we will not be responsible for any issue if the kit wasused in clinical diagnostic or any other procedures.

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