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.
Protein Length
Partial
Available Sizes
Frequently Asked Questions
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