Recombinant Human Annexin A6 (ANXA6), partial

Product Specifications

Product Name Alternative

67KDA calelectrin; Annexin VIAnnexin-6Calphobindin-II ; CPB-IIChromobindin-20Lipocortin VIProtein IIIp68p70

Abbreviation

Recombinant Human ANX6 protein, partial

Gene Name

ANX6

UniProt

P08133

Expression Region

2-245aa

Organism

Homo sapiens (Human)

Target Sequence

AKPAQGAKYRGSIHDFPGFDPNQDAEALYTAMKGFGSDKEAILDIITSRSNRQRQEVCQSYKSLYGKDLIADLKYELTGKFERLIVGLMRPPAYCDAKEIKDAISGIGTDEKCLIEILASRTNEQMHQLVAAYKDAYERDLEADIIGDTSGHFQKMLVVLLQGTREEDDVVSEDLVQQDVQDLYEAGELKWGTDEAQFIYILGNRSKQHLRLVFDEYLKTTGKPIEASIRGELSGDFEKLMLAV

Tag

N-terminal GST-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Signal Transduction

Relevance

May associate with CD21. May regulate the release of Ca2+ from intracellular stores.

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

May associate with CD21. May regulate the release of Ca (2+) from intracellular stores.

Molecular Weight

54.4 kDa

References & Citations

Primary structure of the human, membrane-associated Ca2+-binding protein p68 a novel member of a protein family.Crompton M.R., Owens R.J., Totty N.F., Moss S.E., Waterfield M.D., Crumpton M.J.EMBO J. 7:21-27 (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.