Recombinant Human Syntaxin-11 (STX11)

Product Specifications

Product Name Alternative

FHL4; HLH4; HPLH4 ; Stx11; STX11_HUMAN; Syntaxin 11 ; Syntaxin-11

Abbreviation

Recombinant Human STX11 protein

Gene Name

STX11

UniProt

O75558

Expression Region

1-287aa

Organism

Homo sapiens (Human)

Target Sequence

MKDRLAELLDLSKQYDQQFPDGDDEFDSPHEDIVFETDHILESLYRDIRDIQDENQLLVADVKRLGKQNARFLTSMRRLSSIKRDTNSIAKAIKARGEVIHCKLRAMKELSEAAEAQHGPHSAVARISRAQYNALTLTFQRAMHDYNQAEMKQRDNCKIRIQRQLEIMGKEVSGDQIEDMFEQGKWDVFSENLLADVKGARAALNEIESRHRELLRLESRIRDVHELFLQMAVLVEKQADTLNVIELNVQKTVDYTGQAKAQVRKAVQYEEKNPCRTLCCFCCPCLK

Tag

N-terminal GST-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Tags & Cell Markers

Relevance

SNARE that acts to regulate protein transport between late endosomes and the trans-Golgi network.

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

SNARE that acts to regulate protein transport between late endosomes and the trans-Golgi network.

Molecular Weight

60.2 kDa

References & Citations

"Syntaxin 11: a member of the syntaxin family without a carboxyl terminal transmembrane domain." Tang B.L., Low D.Y.H., Hong W. Biochem. Biophys. Res. Commun. 245:627-632 (1998)

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.