Recombinant Human Golgi membrane protein 1 (GOLM1), partial
Product Specifications
Product Name Alternative
Golgi membrane protein GP73Golgi phosphoprotein 2
Abbreviation
Recombinant Human GOLM1 protein, partial
Gene Name
GOLM1
UniProt
Q8NBJ4
Expression Region
36-401aa
Organism
Homo sapiens (Human)
Target Sequence
SSRSVDLQTRIMELEGRVRRAAAERGAVELKKNEFQGELEKQREQLDKIQSSHNFQLESVNKLYQDEKAVLVNNITTGERLIRVLQDQLKTLQRNYGRLQQDVLQFQKNQTNLERKFSYDLSQCINQMKEVKEQCEERIEEVTKKGNEAVASRDLSENNDQRQQLQALSEPQPRLQAAGLPHTEVPQGKGNVLGNSKSQTPAPSSEVVLDSKRQVEKEETNEIQVVNEEPQRDRLPQEPGREQVVEDRPVGGRGFGGAGELGQTPQVQAALSVSQENPEMEGPERDQLVIPDGQEEEQEAAGEGRNQQKLRGEDDYNMDENEAESETDKQAALAGNDRNIDVFNVEDQKRDTINLLDQREKRNHTL
Tag
N-terminal 6xHis-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Signal Transduction
Relevance
Unknown. Cellular response protein to viral infection.
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
Unknown. Cellular response protein to viral infection.
Molecular Weight
45.6 kDa
References & Citations
GP73, a novel Golgi-localized protein upregulated by viral infection.Kladney R.D., Bulla G.A., Guo L., Mason A.L., Tollefson A.E., Simon D.J., Koutoubi Z., Fimmel C.J.Gene 249:53-65 (2000)
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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