Recombinant Cat Serum amyloid A protein (SAA1), partial

Product Specifications

Product Name Alternative

Amyloid fibril protein AACurated

Abbreviation

Recombinant Cat SAA1 protein, partial

Gene Name

SAA1

UniProt

P19707

Expression Region

1-90aa

Organism

Felis catus (Cat) (Felis silvestris catus)

Target Sequence

EWYSFLGEAAQGAWDMWRAYSDMREANYIGADKYFHARGNYDAAQRGPGGAWAAKVISDARENSQRVTDFFRHGNSGHGAEDSKADQEWG

Tag

N-terminal 6xHis-B2M-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Major acute phase reactant. Apolipoprotein of the HDL complex.

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

Major acute phase reactant. Apolipoprotein of the HDL complex.

Molecular Weight

24.1 kDa

References & Citations

Initial sequence and comparative analysis of SAA cat genome.Pontius J.U., Mullikin J.C., Smith D.R., Lindblad-Toh K., Gnerre S., Clamp M., Chang J., Stephens R., Neelam B., Volfovsky N., Schaffer A.A., Agarwala R., Narfstrom K., Murphy W.J., Giger U., Roca A.L., Antunes A., Menotti-Raymond M. , Yuhki N., Pecon-Slattery J., Johnson W.E., Bourque G., Tesler G., O'Brien S.J.Genome Res. 17:1675-1689 (2007)

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.