Recombinant Mouse Myoglobin (Mb)

Product Specifications

Product Name Alternative

Mb; Myoglobin

Abbreviation

Recombinant Mouse Myoglobin protein

Gene Name

UniProt

P04247

Expression Region

2-154aa

Organism

Mus musculus (Mouse)

Target Sequence

GLSDGEWQLVLNVWGKVEADLAGHGQEVLIGLFKTHPETLDKFDKFKNLKSEEDMKGSEDLKKHGCTVLTALGTILKKKGQHAAEIQPLAQSHATKHKIPVKYLEFISEIIIEVLKKRHSGDFGADAQGAMSKALELFRNDIAAKYKELGFQG

Tag

N-terminal 6xHis-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

Yeast

Field of Research

Cardiovascular

Relevance

Serves as a reserve supply of oxygen and facilitates the movement of oxygen within muscles.

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

Serves as a reserve supply of oxygen and facilitates the movement of oxygen within muscles.

Molecular Weight

20.4 kDa

References & Citations

"The mouse myoglobin gene. Characterisation and sequence comparison with other mammalian myoglobin genes." Blanchetot A., Price M., Jeffreys A.J. Eur. J. Biochem. 159:469-474 (1986)

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.