Recombinant Human Ras-related protein Rab-4A (RAB4A)

Product Specifications

Product Name Alternative

HRES 1 / RAB4; Oncogene RAB4; Rab 4; RAB 4A; RAB4 member RAS oncogene family; Rab4a; RAB4A member RAS oncogene family; RAB4A_HUMAN; Ras related protein Rab 4A; Ras related protein Rab4A; Ras-related protein Rab-4A

Abbreviation

Recombinant Human RAB4A protein

Gene Name

RAB4A

UniProt

P20338

Expression Region

1-218aa

Organism

Homo sapiens (Human)

Target Sequence

MSQTAMSETYDFLFKFLVIGNAGTGKSCLLHQFIEKKFKDDSNHTIGVEFGSKIINVGGKYVKLQIWDTAGQERFRSVTRSYYRGAAGALLVYDITSRETYNALTNWLTDARMLASQNIVIILCGNKKDLDADREVTFLEASRFAQENELMFLETSALTGENVEEAFVQCARKILNKIESGELDPERMGSGIQYGDAALRQLRSPRRAQAPNAQECGC

Tag

N-terminal GST-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Tags & Cell Markers

Relevance

Protein transport. Probably involved in vesicular traffic .

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

Protein transport. Probably involved in vesicular traffic (By similarity) .

Molecular Weight

51.4 kDa

References & Citations

"The human Rab genes encode a family of GTP-binding proteins related to yeast YPT1 and SEC4 products involved in secretion." Zahraoui A., Touchot N., Chardin P., Tavitian A. J. Biol. Chem. 264:12394-12401 (1989)

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.