Recombinant Cynops pyrrhogaster Annexin A5
Product Specifications
Product Name Alternative
Annexin A5; Annexin V; Annexin-5
Abbreviation
Recombinant Cynops pyrrhogaster Annexin A5 protein
UniProt
P70075
Expression Region
1-323aa
Organism
Cynops pyrrhogaster (Japanese fire-bellied newt)
Target Sequence
MACLKGAKGTVQDAPDFNDKEDAETLRHAMKGLGTDEDTILKLLISRSNKQRQQIALTYKTLFGRDLTDDLKSELSGKFETLLVALMVPAHLYDACELRNAIKGLGTLENVIIEIMASRTAAEVKNIKETYKKEFDSDLEKDIVGDTSGNFERLLVSLVQANRDPVGKVDEGQVENDAKALFDAGENKWGTDEETFISILSTRGVGHLRKVFDQYMTISGYQIEESIQSETGGHFEKLLLAVVKSIRSIQGYLAE
Tag
N-terminal 6xHis-tagged
Type
Developed Protein
Source
Yeast
Field of Research
Others
Relevance
Calcium/phospholipid-binding protein which promotes mbrane fusion and is involved in exocytosis.
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
Calcium/phospholipid-binding protein which promotes membrane fusion and is involved in exocytosis.
Molecular Weight
30.3 kDa
References & Citations
Differential expression of annexin V during spermatogenesis in the newt Cynops pyrrhogaster.Yamamoto T., Hikono T., Abe S.Dev. Genes Evol. 206:64-71 (1996)
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
Full Length
Available Sizes
Curated Selection
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