Recombinant Mouse H-2 class I histocompatibility antigen, K-D alpha chain (H2-K1), partial

Product Specifications

Product Name Alternative

H2-K1; H2-K; H-2 class I histocompatibility antigen; K-D alpha chain; H-2K (D)

Abbreviation

Recombinant Mouse H2-K1 protein, partial

Gene Name

H2-K1

UniProt

P01902

Expression Region

22-305aa

Organism

Mus musculus (Mouse)

Target Sequence

GPHSLRYFVTAVSRPGLGEPRFIAVGYVDDTQFVRFDSDADNPRFEPRAPWMEQEGPEYWEEQTQRAKSDEQWFRVSLRTAQRYYNQSKGGSHTFQRMFGCDVGSDWRLLRGYQQFAYDGRDYIALNEDLKTWTAADTAALITRRKWEQAGDAEYYRAYLEGECVEWLRRYLELGNETLLRTDSPKAHVTYHPRSQVDVTLRCWALGFYPADITLTWQLNGEDLTQDMELVETRPAGDGTFQKWAAVVVPLGKEQNYTCHVHHKGLPEPLTLRWKLPPSTVSNT

Tag

N-terminal GST-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Involved in the presentation of foreign antigens to the immune syst.

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

Involved in the presentation of foreign antigens to the immune system.

Molecular Weight

60 kDa

References & Citations

The phagosomal proteome in interferon-gamma-activated macrophages.Trost M., English L., Lemieux S., Courcelles M., Desjardins M., Thibault P.Immunity 30:143-154 (2009)

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.