Recombinant Dog Annexin A4 (ANXA4)
Product Specifications
Product Name Alternative
36KDA zymogen granule membrane-associated protein Short name: ZAP36 Annexin IV Annexin-4 Lipocortin IV
Abbreviation
Recombinant Dog ANXA4 protein
Gene Name
ANXA4
UniProt
P50994
Expression Region
2-319aa
Organism
Canis lupus familiaris (Dog) (Canis familiaris)
Target Sequence
AAKGGTVKPASGFSATEDAQTLRKAMKGLGTDEDAIISVLAPRNTSQRQEIRTAYKSTIGRDLMDDLKSELSGNFERVIVGMITPTVLYDVQELRRAMKGSGTDEGCLIEILASRTPEELRCINQTYQLQYGRSLEDVIRSDTSFMFQRVLVSLSAGGRDEGNFLDDALMRQDAQDLYEAGEKKWGTDEVKFLTVLCSRNRNHLLHVFDEYKRISQKDIEQGIKSETSGSFEDALLAIVKCMRNKSAYFAERLYKSMKGLGTDDNTLIRVMVSRAEIDMMDIRESFKRLYGKSLYSFIKGDTSGDYRKVLLILCGGDD
Tag
N-terminal 10xHis-SUMO-tagged and C-terminal Myc-tagged
Type
Developed Protein
Source
E.coli
Field of Research
Cardiovascular
Relevance
Calcium/phospholipid-binding protein which promotes membrane fusion and is involved in exocytosis
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
Calcium/phospholipid-binding protein which promotes membrane fusion and is involved in exocytosis.
Molecular Weight
55.7 kDa
References & Citations
"Analysis of ZAPs, zymogen granule membrane associated proteins, in the regulated exocytosis of the pancreas."Fukuoka S.Biosci. Biotechnol. Biochem. 58:1282-1285 (1994)
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
Frequently Asked Questions
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