Recombinant Human Abhydrolase domain-containing protein 14B (ABHD14B)

Product Specifications

Product Name Alternative

ABHD14B; ABHEB_HUMAN; Abhydrolase domain containing 14B; Abhydrolase domain containing protein 14B; Abhydrolase domain-containing protein 14B; CCG1 interacting factor B; CCG1-interacting factor B; Cell cycle gene 1 interacting factor B; CIB; MGC15429; OTTHUMP00000212469

Abbreviation

Recombinant Human ABHD14B protein

Gene Name

ABHD14B

UniProt

Q96IU4

Expression Region

2-210aa

Organism

Homo sapiens (Human)

Target Sequence

AASVEQREGTIQVQGQALFFREALPGSGQARFSVLLLHGIRFSSETWQNLGTLHRLAQAGYRAVAIDLPGLGHSKEAAAPAPIGELAPGSFLAAVVDALELGPPVVISPSLSGMYSLPFLTAPGSQLPGFVPVAPICTDKINAANYASVKTPALIVYGDQDPMGQTSFEHLKQLPNHRVLIMKGAGHPCYLDKPEEWHTGLLDFLQGLQ

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Cell Biology

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

Has hydrolase activity towards p-nitrophenyl butyrate (in vitro) . May activate transcription.

Molecular Weight

38.2 kDa

References & Citations

"Initial characterization of the human central proteome."Burkard T.R., Planyavsky M., Kaupe I., Breitwieser F.P., Buerckstuemmer T., Bennett K.L., Superti-Furga G., Colinge J.BMC Syst. Biol. 5:17-17 (2011)

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.