Recombinant Human 60S ribosomal protein L8 (RPL8), partial

Product Specifications

Product Name Alternative

AP-2 mu chain; Adaptin-mu2Adaptor protein complex AP-2 subunit muAdaptor-related protein complex 2 subunit muClathrin assembly protein complex 2 mu medium chain; Clathrin coat assembly protein AP50Clathrin coat-associated protein AP50HA2 50KDA subunitPlasma membrane adaptor AP-2 50KDA protein

Abbreviation

Recombinant Human RPL8 protein, partial

Gene Name

RPL8

UniProt

P62917

Expression Region

3-257aa

Organism

Homo sapiens (Human)

Target Sequence

RVIRGQRKGAGSVFRAHVKHRKGAARLRAVDFAERHGYIKGIVKDIIHDPGRGAPLAKVVFRDPYRFKKRTELFIAAEGIHTGQFVYCGKKAQLNIGNVLPVGTMPEGTIVCCLEEKPGDRGKLARASGNYATVISHNPETKKTRVKLPSGSKKVISSANRAVVGVVAGGGRIDKPILKAGRAYHKYKAKRNCWPRVRGVAMNPVEHPFGGGNHQHIGKPSTIRRDAPAGRKVGLIAARRTGRLRGTKTVQEKEN

Tag

N-terminal GST-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Epigenetics and Nuclear Signaling

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

Component of the large ribosomal subunit.

Molecular Weight

54.8 kDa

References & Citations

Characterization by cDNA cloning of the mRNA of human ribosomal protein L8.Hanes J., Klaudiny J., von der Kammer H., Scheit K.H.Biochem. Biophys. Res. Commun. 197:1223-1228 (1993)

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.