Recombinant Macaca fascicularis Transthyretin (TTR)

Product Specifications

Product Name Alternative

Prealbumin

Abbreviation

Recombinant Cynomolgus monkey TTR protein

Gene Name

TTR

UniProt

Q8HXW1

Expression Region

21-147aa

Organism

Macaca fascicularis (Crab-eating macaque) (Cynomolgus monkey)

Target Sequence

GPTGVDESKCPLMVKVLDAVRGSPAVNVAVNVFKKAADETWAPFASGKTSESGELHGLTTEEEFVEGIYKVEIDTKSYWKSLGISPFHEHAEVVFTANDSGPRHYTIAALLSPYSYSTTAVVTNPKE

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Thyroid hormone-binding protein. Probably transports thyroxine from the bloodstream to the brain .

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

Thyroid hormone-binding protein. Probably transports thyroxine from the bloodstream to the brain (By similarity) .

Molecular Weight

17.7 kDa

References & Citations

Isolation and characterization of cDNA for macaque neurological disease genes.Kusuda J., Osada N., Hida M., Sugano S., Hashimoto K. DNA sequences of macaque genes expressed in brain or testis and its evolutionary implications.International consortium for macaque cDNA sequencing and analysis

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.