Recombinant Human Glucosidase 2 subunit beta (PRKCSH), partial

Product Specifications

Product Name Alternative

80K-H protein; Glucosidase II subunit betaProtein kinase C substrate 60.1KDA protein heavy chain ; PKCSH

Abbreviation

Recombinant Human PRKCSH protein, partial

Gene Name

PRKCSH

UniProt

P14314

Expression Region

15-302aa

Organism

Homo sapiens (Human)

Target Sequence

VEVKRPRGVSLTNHHFYDESKPFTCLDGSATIPFDQVNDDYCDCKDGSDEPGTAACPNGSFHCTNTGYKPLYIPSNRVNDGVCDCCDGTDEYNSGVICENTCKEKGRKERESLQQMAEVTREGFRLKKILIEDWKKAREEKQKKLIELQAGKKSLEDQVEMLRTVKEEAEKPEREAKEQHQKLWEEQLAAAKAQQEQELAADAFKELDDDMDGTVSVTELQTHPELDTDGDGALSEAEAQALLSGDTQTDATSFYDRVWAAIRDKYRSEALPTDLPAPSAPDLTEPKE

Tag

N-terminal GST-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Signal Transduction

Relevance

Regulatory subunit of glucosidase II.

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

Regulatory subunit of glucosidase II.

Molecular Weight

59.3 kDa

References & Citations

Isolation of cDNAs encoding a substrate for protein kinase C nucleotide sequence and chromosomal mapping of the gene for a human 80K protein.Sakai K., Masamichi H., Minoshima S., Kudoh J., Fukuyama R., Shimizu N.Genomics 5:309-315 (1989)

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.