Recombinant Human Ras-related protein Rab-2A (RAB2A)
Product Specifications
Product Name Alternative
9330148M11Rik; C80220; GTP binding protein; LHX; OTTMUSP00000004796; RAB2; RAB2 member RAS oncogene family; RAB2A; RAB2A; member RAS oncogene family; RAB2A_HUMAN; Ras related protein Rab 2A; RAS-associated protein RAB2; Ras-related protein Rab-2A; RP23-183L6.1; Small GTP binding protein RAB2A
Abbreviation
Recombinant Human RAB2A protein
Gene Name
RAB2A
UniProt
P61019
Expression Region
2-212aa
Organism
Homo sapiens (Human)
Target Sequence
AYAYLFKYIIIGDTGVGKSCLLLQFTDKRFQPVHDLTIGVEFGARMITIDGKQIKLQIWDTAGQESFRSITRSYYRGAAGALLVYDITRRDTFNHLTTWLEDARQHSNSNMVIMLIGNKSDLESRREVKKEEGEAFAREHGLIFMETSAKTASNVEEAFINTAKEIYEKIQEGVFDINNEANGIKIGPQHAATNATHAGNQGGQQAGGGCC
Tag
N-terminal 6xHis-SUMO-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Cancer
Relevance
Required for protein transport from the endoplasmic reticulum to the Golgi complex.
Endotoxin
Not test
Purity
Greater than 90% as determined by SDS-PAGE.
Activity
Not Test
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°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.
Function
Required for protein transport from the endoplasmic reticulum to the Golgi complex.
Molecular Weight
39.4 kDa
References & Citations
Nucleotide sequence of a new YPT1-related human cDNA which belongs to the ras gene superfamily.Tachibana K., Umezawa A., Kato S., Takano T.Nucleic Acids Res. 16:10368-10368 (1988)
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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.
Protein Length
Full Length of Mature Protein
Available Sizes
Frequently Asked Questions
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