Recombinant Mouse Golgi membrane protein 1 (Golm1), partial

Product Specifications

Product Name Alternative

Golgi membrane protein GP73 Golgi phosphoprotein 2

Abbreviation

Recombinant Mouse Golm1 protein, partial

Gene Name

Golm1

UniProt

Q91XA2

Expression Region

36-393aa

Organism

Mus musculus (Mouse)

Target Sequence

SSRSVELQTRIVELEGRVRRAAAERGAVELKKNEFQGELQKQREQLDRIQSSHSFQLENVNKLHQDEKAVLVNNITTGEKLIRDLQDQLKALQRSYSSLQQDIFQFQKNQTSLEKKFSYDLNQCISQMTEVKEQCDERIEEVIRKRNEAPGSRDLAETNNQHQQALKPQPKLQEEVPSEEQMPQEKGDVPRNKSQIPAPNSESLGLKPQVQNEETNEIQAVGEEHQQASIQGQAVADGTRVGAEKLDQHTQLPAGLLARPEEDSQYPEREQLVIRDRQEQQRASEEGGGQKNPGDEYDMDENEAESEREKQAALAGNDRNINVLNADAQKRGIINVPVGSERQSHILNQVGIHIPQQA

Tag

N-terminal 6xHis-SUMO-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Signal Transduction

Relevance

Unknown. Cellular response protein to viral infection (By similarity) .

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

Unknown. Cellular response protein to viral infection (By similarity) .

Molecular Weight

56.6 kDa

References & Citations

"A tissue-specific atlas of mouse protein phosphorylation and expression."Huttlin E.L., Jedrychowski M.P., Elias J.E., Goswami T., Rad R., Beausoleil S.A., Villen J., Haas W., Sowa M.E., Gygi S.P.Cell 143:1174-1189 (2010)

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.