Recombinant Human Odorant-binding protein 2a (OBP2A)
Product Specifications
Product Name Alternative
Odorant-binding protein IIa Short name:OBPIIa
Abbreviation
Recombinant Human OBP2A protein
Gene Name
OBP2A
UniProt
Q9NY56
Expression Region
16-170aa
Organism
Homo sapiens (Human)
Target Sequence
LSFTLEEEDITGTWYVKAMVVDKDFPEDRRPRKVSPVKVTALGGGNLEATFTFMREDRCIQKKILMRKTEEPGKFSAYGGRKLIYLQELPGTDDYVFYCKDQRRGGLRYMGKLVGRNPNTNLEALEEFKKLVQHKGLSEEDIFMPLQTGSCVLEH
Tag
N-terminal 6xHis-SUMO-tagged
Type
In Stock Protein
Source
E.coli
Field of Research
Neuroscience
Relevance
Probably binds and transports small hydrophobic volatile molecules with a higher affinity for aldehydes and large fatty acids.
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
Probably binds and transports small hydrophobic volatile molecules with a higher affinity for aldehydes and large fatty acids.
Molecular Weight
33.8 kDa
References & Citations
"A novel human odorant-binding protein gene family resulting from genomic duplicons at 9q34: differential expression in the oral and genital spheres."Lacazette E., Gachon A.-M., Pitiot G.Hum. Mol. Genet. 9:289-301 (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
Full Length of Mature Protein
Available Sizes
Frequently Asked Questions
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