Recombinant Mouse Small proline-rich protein 2A1 (Sprr2a1)

Product Specifications

Product Name Alternative

Sprr2a1; Sprr2a; Small proline-rich protein 2A1; small proline-rich protein 2A

Abbreviation

Recombinant Mouse Sprr2a1 protein

Gene Name

Sprr2a1

UniProt

Q9CQK8

Expression Region

1-83aa

Organism

Mus musculus (Mouse)

Target Sequence

MSYYQQQCNQPCRPPPVCPPPKCPEPCPPQVWPGPCRPVMCFEPCLPSVWPGPCRPVVCYEQCPPQPWQSTCPPVQFPPCQQK

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Signal Transduction

Relevance

Cross-linked envelope protein of keratinocytes. It is a keratinocyte protein that first appears in the cell cytosol, but ultimately becomes cross-linked to membrane proteins by transglutaminase. All that results in the formation of an insoluble envelope beneath the plasma membrane

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

Molecular Weight

13.4 kDa

References & Citations

"Mouse Sprr2 genes: a clustered family of genes showing differential expression in epithelial tissues."Song H.J., Poy G., Darwiche N., Lichti U., Kuroki T., Steinert P.M., Kartasova T.Genomics 55:28-42 (1999)

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.