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Recombinant Horse Myelin P2 protein (PMP2)

Product Specifications

Product Name Alternative

PMP2; Myelin P2 protein

Abbreviation

Recombinant Horse PMP2 protein

Gene Name

PMP2

UniProt

P0C6G6

Expression Region

2-132aa

Organism

Equus caballus (Horse)

Target Sequence

SNKFLGTWKLTSSENFDEYMKALGVGLGTRSLGNLAGPTVIISKSGDVITIRTESGFKNTEISFKLGQEFEETTADNRKTKSTVTLAGGKLNQVQKWNGNETTIKRELVDGKMVVECSMASVVCTRIYEQV

Tag

N-terminal 6xHis-SUMO-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

May play a role in lipid transport protein in Schwann cells. May bind cholesterol.

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 play a role in lipid transport protein in Schwann cells. May bind cholesterol.

Molecular Weight

30.4 kDa

References & Citations

"Structure of myelin P2 protein from equine spinal cord."Hunter D.J., Macmaster R., Roszak A.W., Riboldi-Tunnicliffe A., Griffiths I.R., Freer A.A.Acta Crystallogr. D 61:1067-1071 (2005)

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 of Mature Protein

Available Sizes

Frequently Asked Questions

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