半乳糖凝集素2(GAL2)重组蛋白
Recombinant Galectin 2 (GAL2)
LGALS2; HL14; Lectin,Galactoside-Binding Soluble 2; Beta-galactoside-binding lectin L-14-II; Lactose-binding lectin 2; S-Lac lectin 2
[ DESCRIPTION DESCRIPTION DESCRIPTION DESCRIPTION ]
Protein Protein Protein Protein Names: Galectin 2
Gene Names: GAL2
Size: 100µg
Source: Recombinant
Expression Expression Expression Expression Host: E.coli
Function: Function: Function: Function: This protein binds beta-galactoside. Its physiological function is not yet
known.
[ PROPERTIES ROPERTIES ROPERTIES ROPERTIES ]
Residues Residues Residues Residues: Met1~Glu132 (Accession # P05162), with a N-terminal His-tag.
Grade & Purity: Purity: Purity: Purity: >97%, 15.89 kDa as determined by SDS-PAGE reducing conditions.
Form & Buffer: Supplied as lyophilized form in PBS, pH 7.4.
Endotoxin Endotoxin Endotoxin Endotoxin Level: <1.0 EU per 1μg (determined by the LAL method). Applications: Applications: Applications: Applications: SDS-PAGE; WB; ELISA; IP.
(May be suitable for use in other assays to be determined by the end user.)
Predicted Predicted Predicted Predicted Molecular Molecular Molecular Molecular Mass: 15.89 kDa
[ PREPARATION PREPARATION PREPARATION PREPARATION ]
Reconstitute in PBS.
[ STORAGE STORAGE STORAGE STORAGE AND STABILITY STABILITY STABILITY STABILITY ]
Storage: Storage: Storage: Storage: Store at 4oC for short time storage (1-2 weeks). Aliquot and store at -20oC or -80oC for long term storage.
Avoid repeated freeze/thaw cycles.
Valid period: period: period: period: 12 months stored at -80oC.
[ BACKGROUND BACKGROUND BACKGROUND BACKGROUND]
The target protein is fused with a His-tag and its sequence is listed below. The first Met is an initiator amino acid. Moreover, Gly and Ser are added to improve the flexibility of N-terminus at both ends of the His-tag, which will
increase the chelating ability of the tag to Ni-Sepharose during purification.
MGHHHHHHSGS-MTGELEVKNM DMKPGSTLKI TGSIADGTDG FVINLGQGTD KLNLHFNPRF SESTIVCNSLDGSNWGQEQR EDHLCFSPGS EVKFTVTFES DKFKVKLPDG HELTFPNRLG HSHLSYLSVR GGFNMSSFKLKE
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