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Recombinant Human Pulmonary surfactant-associated protein C (SFTPC)

Product Specifications

Product Name Alternative

Pulmonary surfactant-associated proteolipid SPL (Val) SP5

Abbreviation

Recombinant Human SFTPC protein

Gene Name

SFTPC

UniProt

P11686

Expression Region

24-58aa

Organism

Homo sapiens (Human)

Target Sequence

FGIPCCPVHLKRLLIVVVVVVLIVVVIVGALLMGL

Tag

N-terminal GST-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Cancer

Relevance

Pulmonary surfactant associated proteins promote alveolar stability by lowering the surface tension at the air-liquid interface in the peripheral air spaces.

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

Pulmonary surfactant associated proteins promote alveolar stability by lowering the surface tension at the air-liquid interface in the peripheral air spaces.

Molecular Weight

30.7 kDa

References & Citations

"Low molecular weight human pulmonary surfactant protein (SP5) : isolation, characterization, and cDNA and amino acid sequences."Warr R.G., Hawgood S., Buckley D.I., Crisp T.M., Schilling J., Benson B.J., Ballard P.L., Clements J.A., White R.T.Proc. Natl. Acad. Sci. U.S.A. 84:7915-7919 (1987)

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

Curated Selection

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