Recombinant Mouse H-2 class I histocompatibility antigen, D-D alpha chain (H2-D1), partial
Product Specifications
Product Name Alternative
H2-D1; H-2 class I histocompatibility antigen; D-D alpha chain; H-2D (D)
Abbreviation
Recombinant Mouse H2-D1 protein, partial
Gene Name
H2-D1
UniProt
P01900
Expression Region
25-311aa
Organism
Mus musculus (Mouse)
Target Sequence
GSHSLRYFVTAVSRPGFGEPRYMEVGYVDNTEFVRFDSDAENPRYEPRARWIEQEGPEYWERETRRAKGNEQSFRVDLRTALRYYNQSAGGSHTLQWMAGCDVESDGRLLRGYWQFAYDGCDYIALNEDLKTWTAADMAAQITRRKWEQAGAAERDRAYLEGECVEWLRRYLKNGNATLLRTDPPKAHVTHHRRPEGDVTLRCWALGFYPADITLTWQLNGEELTQEMELVETRPAGDGTFQKWASVVVPLGKEQKYTCHVEHEGLPEPLTLRWGKEEPPSSTKTNT
Tag
N-terminal 6xHis-tagged
Type
Developed Protein
Source
Yeast
Field of Research
Others
Relevance
Involved in the presentation of foreign antigens to the immune system.
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
Involved in the presentation of foreign antigens to the immune system.
Molecular Weight
35.2 kDa
References & Citations
"The B144-H-2Db interval and the location of a mouse homologue of the human D6S81E locus."Wroblewski J.M., Kaminsky S.G., Milisauskas V.K., Pittman A.M., Chaplin D.D., Spies T., Nakamura I.Immunogenetics 32:200-204 (1990)
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
Extracellular Domain
Available Sizes
Curated Selection
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