Recombinant Mouse Galectin-4 (Lgals4)
Product Specifications
Product Name Alternative
Gal-4 Alternative name (s) : Lactose-binding lectin 4
Abbreviation
Recombinant Mouse Lgals4 protein
Gene Name
Lgals4
UniProt
Q8K419
Expression Region
1-326aa
Organism
Mus musculus (Mouse)
Target Sequence
MAYVPAPGYQPTYNPTLPYKRPIPGGLSVGMSVYIQGMAKENMRRFHVNFAVGQDDGADVAFHFNPRFDGWDKVVFNTMQSGQWGKEEKKKSMPFQKGKHFELVFMVMPEHYKVVVNGNSFYEYGHRLPVQMVTHLQVDGDLELQSINFLGGQPAAAPYPGAMTIPAYPAGSPGYNPPQMNTLPVMTGPPVFNPRVPYVGALQGGLTVRRTIIIKGYVLPTARNFVINFKVGSSGDIALHLNPRIGDSVVRNSFMNGSWGAEERKVAYNPFGPGQFFDLSIRCGMDRFKVFANGQHLFDFSHRFQAFQMVDTLEINGDITLSYVQI
Tag
N-terminal 6xHis-tagged
Type
In Stock Protein
Source
Yeast
Field of Research
Tags & Cell Markers
Relevance
Galectin that binds lactose and a related range of sugars.
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
Galectin that binds lactose and a related range of sugars.
Molecular Weight
38.4 kDa
References & Citations
"Crystal structure of the N-terminal domain of mouse galectin-4."RIKEN structural genomics initiative (RSGI) Submitted (OCT-2007)
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
Frequently Asked Questions
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