Recombinant Human Tripartite motif-containing protein 69 (TRIM69)

Product Specifications

Product Name Alternative

RFP-like domain-containing protein trimless RING finger protein 36 Tripartite motif-containing protein 69

Abbreviation

Recombinant Human TRIM69 protein

Gene Name

TRIM69

UniProt

Q86WT6

Expression Region

1-341aa

Organism

Homo sapiens (Human)

Target Sequence

MEEELAIQQGQLETTLKELQTLRNMQKEAIAAHKENKLHLQQHVSMEFLKLHQFLHSKEKDILTELREEGKALNEEMELNLSQLQEQCLLAKDMLVSIQAKTEQQNSFDFLKDITTLLHSLEQGMKVLATRELISRKLNLGQYKGPIQYMVWREMQDTLCPGLSPLTLDPKTAHPNLVLSKSQTSVWHGDIKKIMPDDPERFDSSVAVLGSRGFTSGKWYWEVEVAKKTKWTVGVVRESIIRKGSCPLTPEQGFWLLRLRNQTDLKALDLPSFSLTLTNNLDKVGIYLDYEGGQLSFYNAKTMTHIYTFSNTFMEKLYPYFCPCLNDGGENKEPLHILHPQ

Tag

N-terminal GST-tagged

Type

Developed Protein

Source

E.coli

Field of Research

Cell Biology

Relevance

May have E3 ubiquitin-protein ligase activity. May play a role in apoptosis.

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

May have E3 ubiquitin-protein ligase activity. May play a role in apoptosis.

Molecular Weight

66.3 kDa

References & Citations

"TRIMLESS defines a new class of RFP-like domain containing proteins." Merla G., Zanaria E., Cairo S., Meroni G., Reymond A. Submitted (SEP-2000)

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.