Recombinant Human Gamma-soluble NSF attachment protein (NAPG)

Product Specifications

Product Name Alternative

N-ethylmaleimide-sensitive factor attachment protein gamma

Abbreviation

Recombinant Human NAPG protein

Gene Name

NAPG

UniProt

Q99747

Expression Region

1-312aa

Organism

Homo sapiens (Human)

Target Sequence

MAAQKINEGLEHLAKAEKYLKTGFLKWKPDYDSAASEYGKAAVAFKNAKQFEQAKDACLREAVAHENNRALFHAAKAYEQAGMMLKEMQKLPEAVQLIEKASMMYLENGTPDTAAMALERAGKLIENVDPEKAVQLYQQTANVFENDERLRQAVELLGKASRLLVRGRRFDEAALSIQKEKNIYKEIENYPTCYKKTIAQVLVHLHRNDYVAAERCVRESYSIPGFNGSEDCAALEQLLEGYDQQDQDQVSDVCNSPLFKYMDNDYAKLGLSLVVPGGGIKKKSPATPQAKPDGVTATAADEEEDEYSGGLC

Tag

N-terminal GST-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Neuroscience

Relevance

Required for vesicular transport between the endoplasmic reticulum and the Golgi apparatus.

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

Required for vesicular transport between the endoplasmic reticulum and the Golgi apparatus.

Molecular Weight

61.7 kDa

References & Citations

"Regulated secretion in platelets: identification of elements of the platelet exocytosis machinery." Lemons P.P., Chen D., Bernstein A.M., Bennett M.K., Whiteheart S.W. Blood 90:1490-1500 (1997)

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.