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Recombinant Pig Cadherin-3 (CDH3)

Product Specifications

Product Name Alternative

Placental cadherin

Abbreviation

Recombinant Pig CDH3 protein

Gene Name

CDH3

UniProt

O18926

Expression Region

1-145aa

Organism

Sus scrofa (Pig)

Target Sequence

KIAKYELFGHAVSENGASVEEPMNISIIVTDQNDHKPKFTQDVFRGSVLEGVLPGTSVMQVTATDEDDAINTYNGVVAYSILSQEPKDPHDLMFTVHRSTGAISVISSGLDRERVPEYTLTIQATDMDGDGSSTTATAIVEILDA

Tag

N-terminal 6xHis-tagged

Type

In Stock Protein

Source

Yeast

Field of Research

Signal Transduction

Relevance

Cadherins are calcium-dependent cell adhesion proteins. They preferentially interact with themselves in a homophilic manner in connecting cells; cadherins may thus contribute to the sorting of heterogeneous cell types.

Endotoxin

Not test

Purity

Greater than 85% 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

Cadherins are calcium-dependent cell adhesion proteins. They preferentially interact with themselves in a homophilic manner in connecting cells; cadherins may thus contribute to the sorting of heterogeneous cell types.

Molecular Weight

17.6 kDa

References & Citations

"Expression of multiple cadherins in adult retinal pigment epithelial (RPE) cells." Lutz D.A., Zheng J.J. Submitted (NOV-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.

Protein Length

Full Length

Available Sizes

Frequently Asked Questions

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