Recombinant Chicken Anosmin-1 (ANOS1), partial

Product Specifications

Product Name Alternative

Kallmann syndrome protein homolog

Abbreviation

Recombinant Chicken ANOS1 protein, partial

Gene Name

ANOS1

UniProt

P33005

Expression Region

22-281aa

Organism

Gallus gallus (Chicken)

Target Sequence

SPAGPGAATARRQDEAFSTARCTSRCLSLQITRISAFFKHFQNNGSLAWCQNHKQCSKCLEPCKESWDLKKNHCQSFCEPLFPKKNYECLTSCEFLKYILSVKQGDCPAPEKASGFAAACVESCEADSECSGVKKCCSNGCGHTCQVPKNLYKGVPLKPRKELKFIELQSGDLEVKWSSKFNISIEPVIYVVQRRWNQGIHPSEDDATNWQTVAQTTDERVQLSDIRASRWYQFRVAAVNVHGTRGFTAPSKHFRSSKDP

Tag

N-terminal 6xHis-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Others

Relevance

May be an adhesion-like molecule with anti-protease activity.

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 be an adhesion-like molecule with anti-protease activity.

Molecular Weight

33.2 kDa

References & Citations

"Expression of the KAL gene in multiple neuronal sites during chicken development."Legouis R., Lievre C.A., Leibovici M., Lapointe F., Petit C.Proc. Natl. Acad. Sci. U.S.A. 90:2461-2465 (1993)

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.