Recombinant Human Collagen alpha-1 (XI) chain (COL11A1), partial

Product Specifications

Product Name Alternative

COBA1_HUMAN; COL11A1; COLL6; Collagen alpha 1; Collagen alpha-1 (XI) chain; collagen XI alpha 1; collagen XI; alpha 1 polypeptide ; collagen; type XI; alpha 1; STL2; STL3; XI chain precursor

Abbreviation

Recombinant Human COL11A1 protein, partial

Gene Name

COL11A1

UniProt

P12107

Expression Region

532-699aa

Organism

Homo sapiens (Human)

Target Sequence

GPMGLTGRPGPVGGPGSSGAKGESGDPGPQGPRGVQGPPGPTGKPGKRGRPGADGGRGMPGEPGAKGDRGFDGLPGLPGDKGHRGERGPQGPPGPPGDDGMRGEDGEIGPRGLPGEAGPRGLLGPRGTPGAPGQPGMAGVDGPPGPKGNMGPQGEPGPPGQQGNPGPQ

Tag

N-terminal GST-tagged

Type

In Stock Protein

Source

Yeast

Field of Research

Others

Relevance

May play an important role in fibrillogenesis by controlling lateral growth of collagen II fibrils.

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 an important role in fibrillogenesis by controlling lateral growth of collagen II fibrils.

Molecular Weight

42.8 kDa

References & Citations

"The status, quality, and expansion of the NIH full-length cDNA project: the Mammalian Gene Collection (MGC) ."The MGC Project Team Genome Res. 14:2121-2127 (2004)

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.