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.